The bright flavor helps balance the richness of the other fillings.
Recipe information
Yield
Makes 1 cup
Ingredients
1
cup Kalamata olives, pitted
2
1/2 tablespoons drained capers, rinsed
2
tablespoons extra-virgin olive oil
2
tablespoons fresh orange juice
1
1/2 tablespoons fresh lemon juice
1
tablespoon fresh lime juice
1
anchovy fillet
1
/2 teaspoon finely grated orange peel
1
/2 teaspoon (scant) finely grated lemon peel
1
/4 teaspoon finely grated lime peel
Need to make a substitution?
Preparation
Blend olives, capers, oil, all citrus juices, anchovy, and citrus peels in processor to coarse puree. Season tapenade with salt and pepper.