Name: Citrus Tapenade
Yield: Makes 1 cup
Ingredients: 1 cup Kalamata olives, pitted; 2 1/2 tablespoons drained capers, rinsed; 2 tablespoons extra-virgin olive oil; 2 tablespoons fresh orange juice; 1 1/2 tablespoons fresh lemon juice; 1 tablespoon fresh lime juice; 1 anchovy fillet; 1/2 teaspoon finely grated orange peel; 1/2 teaspoon (scant) finely grated lemon peel; 1/4 teaspoon finely grated lime peel

The bright flavor helps balance the richness of the other fillings.

Recipe information

Yield
Makes 1 cup

Ingredients

1 cup Kalamata olives, pitted

2 1/2 tablespoons drained capers, rinsed

2 tablespoons extra-virgin olive oil

2 tablespoons fresh orange juice

1 1/2 tablespoons fresh lemon juice

1 tablespoon fresh lime juice

1 anchovy fillet

1/2 teaspoon finely grated orange peel

1/2 teaspoon (scant) finely grated lemon peel

1/4 teaspoon finely grated lime peel

Preparation

Blend olives, capers, oil, all citrus juices, anchovy, and citrus peels in processor to coarse puree. Season tapenade with salt and pepper.

TagsSpreads Condiment Mediterranean Olive Citrus Fruit Anchovy Fish Seafood Brunch Lunch Dinner Dairy Free Gluten Free Nut Free Vegetarian Vegan Keto Easy Quick Meal Prep Make Ahead No-Cook Food Processor Bon Appétit

Recipe notes

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