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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