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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
Makes about 1 cup
- 1 cup kalamata olives
- 2 teaspoons capers
- 3 cloves garlic
- 1 teaspoon orange zest
- 1 tablespoon chopped fresh Italian parsley
- 1 teaspoon chopped fresh tarragon leaves
- 2 tablespoons olive oil
- Pit the olives.
- 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.
- This recipe was entered in the contest for Your Best Recipe with Citrus & Olives