1 1/2 cup pitted green olives
1 1/2 cup pitted black olives
2 teaspoons fresh orange zest
2 teaspoons fresh lemon zest
2 flat anchovy fillets in olive oil, drained
2 cloves garlic, crushed with a garlic press or finely chopped
1 tablespoon chopped fresh italian parsley
1/4 cup extra-virgin olive oil
1/8 teaspoon freshly ground black pepper
In a food processor, finely chop olives; transfer to a medium bowl. Stir in orange and lemon zest.
Using flat side of a large knife, mash anchovies with garlic to form a paste. Add anchovy mixture, parsley, oil, and pepper to olives; stir until blended. Spread on baguette slices.
gardianangel
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reviews & comments
October 17, 2010
This tapenade was awesome! You can adjust the flavor by changing the ratios of green and black olives if you wish (more black olives will make it milder). The anchovy flavor wasn't really noticeable and I'd probably even add just a little bit more next time. If you omit the anchovies you'll need to add salt to this recipe.