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Citrus-Olive Tapenade

Citrus-Olive Tapenade
This citrus-olive tapenade is filled with lemon-orange flavors, olives, and fresh herbs. Thanks to its citrus notes it's perfect for lamb, chicken, and strong-flavored fish.
Stacey Printz

Prep 10 mins
Total 10 mins


  • 1 1/2 cups pitted green olives
  • 1 to 2 cloves garlic minced
  • Zest of 1 orange preferably organic
  • Zest of 1 lemon preferably organic
  • 2 teaspoons fresh lemon juice
  • 1 tablespoon chopped parsley leaves (flat-leaf or curly)
  • 1/2 teaspoon chopped rosemary leaves
  • 1/2 teaspoon fennel seeds
  • 1 small dried red chile crushed
  • 2 to 3 tablespoons olive oil
  • Salt and freshly ground pepper


  • Place the olives, garlic, orange and lemon citrus zests, lemon juice, parsley, rosemary, fennel seeds, and red chile into the bowl of a food processor and pulse until the mixture starts to come together. With the machine running, gradually stream in the olive oil and mix until a coarse paste is formed.
  • Season the citrus-olive tapenade with salt and pepper.


Serving Suggestions

Stuff the tapenade under the skin of chicken breasts with feta cheese and bake.
Drizzle lamb chops with orange juice and olive oil and season with salt and pepper. Grill and top with the tapenade.