Author Notes
This is adapted from a recipe in the Cafe Flora cookbook (a vegetarian restaurant in Seattle with many non-veg fans). I try to follow their suggestion to avoid the widely-available jars of pitted kalamata olives, because they are very salty and tend toward mushiness. Buy the best bulk kalamata olives you can find, and pit them yourself. —eggnation
Ingredients
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1 cup
kalamata olives
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2 teaspoons
capers
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3
cloves garlic
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1 teaspoon
orange zest
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1 tablespoon
chopped fresh Italian parsley
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1 teaspoon
chopped fresh tarragon leaves
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2 tablespoons
olive oil
Directions
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Pit the olives.
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Mix the tapenade. Put all the ingredients except the olive oil in a food processor. Pulse until finely chopped, about 30 seconds. Scrape down the sides of the bowl, and with the machine running, pour in the olive oil.
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