Black Olive Tapenade

Name: Black Olive Tapenade
Yield: makes about 1 cup
Ingredients: 1 cup olive purée; 1/4 cup sliced, pitted Ligurian olives or another black olive, such as Taggiasche or Niçoise; 2 anchovy fillets (preferably salt-packed), rinsed, backbones removed if saltpacked, finely chopped, and smashed with the flat side of a knife; Grated zest of 1 large orange; Grated zest and fresh juice of 1 lemon; 1 tablespoon capers (preferably salt-packed), soaked for 15 minutes if saltpacked, rinsed, drained, and chopped; 2 tablespoons extra-virgin olive oil, plus more as needed; 1/4 cup thinly sliced fresh Italian parsley leaves

January 26, 2012

This is a classic olive tapenade spruced up with the zest of oranges and lemons, and I have to say that it’s the best version I’ve ever had. Note when buying olive purée to look for a product that has just olives or olives and olive oil, such as the olive pâté made by Rustichella d’Abruzzo.

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