Make Ahead

Blood Orange and Green Olive Tapenade Tartines

February  8, 2011
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  • Serves 4
Author Notes

In an effort to doctor myself out of this winter funk, I concocted this ever so bright and flavorful tartine that seriously tastes like summer. Blood oranges, a smaller, sweeter variety of the orange are currently in season, and pairing their sunniness with briny green olive tapenade is just the kick anyone needs to brighten up their day.

I did this the hard way, and hand-made the tapenade. To make this a little quicker, you can put the tapenade ingredients into a food processor and blend until you reach the desired consistency. —LardonMyFrench

What You'll Need
  • 4 Blood Oranges
  • 1 cup Green Olives, pitted
  • 1 tablespoon Capers, drained
  • 1 clove(s) Garlic
  • 1 tablespoon Fresh Parsley, chopped
  • 1 teaspoon Lemon Juice
  • 1/4 cup Extra Vigin Olive Oil
  • 8 Large Crackers
  1. Cut blood oranges cross-wise in about 1/4 inch slices, and then with a paring knife, trim the peel away from the flesh. You can also peel the oranges first and then cut them crosswise, but I feel the first way gives you more stability and less of a chance to waste the delicious fruit.
  2. Chop together the green olives, garlic, capers, and parsley until very finely minced. Place into a bowl and add lemon juice and olive oil. Stir to combine.
  3. Spread tapenade onto each cracker and top with slices of blood orange.

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