| Level: | Easy |
| Yield: | 4 servings |
Ingredients
- 1 cup black kalamata olives, pitted, mushy olives discarded
- 1 medium-sized orange, zested
- 1 lemon, zested
- 1 clove garlic, minced
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon fennel or anise seeds
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup lightly packed fresh Italian parsley leaves, chopped coarsely
- 1 tablespoon fresh rosemary leaves
- 1 tablespoon olive oil
- Rustic crackers or bagel chips
Instructions
- Dump all of the ingredients (except the crackers) into a food processor and puree. If you are using a blender to puree, you may need to add some extra oil to facilitate blending. After blending, place in a bowl. Excess oil will rise to the edges of the bowl. Drain off.
- Spread Tapenade on crisps just before serving, or let guests do it themselves.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 96 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 254 mg |
Reviews
I have been a fan of this recipe since buying Bob Blumer’s “The Surreal Gourmet” in the early 1990s. It is simple to make but seems fancy. We buy a large jar of kalamata olives at Costco and make a quadruple batch, which we then store in the olive jar. It doesn’t spoil, so we always have a people-pleasing appetizer on hand when folks stop by!
worked well at my party
This is a very nice change to one of my favorite appetizers. I zested a medium size frest orange and will put in sightly less next time. Lemon looked older and I really couldn’t taste it. I also used sour dough slices topped with garlic powder butter and boiled. I could hardly stop eating, it was so good.