Citrus Tapenade
"Published in Bon Appetit April 2009. I haven't made this yet but it sounds so good I wanted to save it on the zaar and share it with everyone. Prep time is a guess."
- Ready In:
- 10mins
- Ingredients:
- 10
- Yields:
-
1 cup
ingredients
- 1 cup kalamata olive, pitted
- 2 1⁄2 tablespoons capers, drained and rinsed
- 2 tablespoons extra virgin olive oil
- 2 tablespoons orange juice, fresh
- 1 1⁄2 tablespoons lemon juice, fresh
- 1 tablespoon lime juice, fresh
- 1 anchovy fillet
- 1⁄2 teaspoon orange peel, finely grated
- 1⁄2 teaspoon scant lemon peel, finely grated
- 1⁄2 teaspoon lime peel, finely grated
directions
- Blend olives, capers, oil, all citrus juices, anchovy, and citrus peels in processor to coarse puree. Season tapenade with salt and pepper.
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Reviews
-
I almost passed on this recipe because of the anchovy, but once I realized it was ALL mixed into the other ingredients, I was willing to go with it! Glad I did, too, 'cause this is a very, very tasty spread, & I think what really made it was the citrus zest combo! Thanks for posting the recipe! [Made & reviewed while in Greece with ZWT6] -
This is amazing!!! Since I don't eat bread or crackers, I watered it down a little with more olive oil and used it in a greek salad as the dressing. Thank you for sharing it! ZWT6
RECIPE SUBMITTED BY
Queen Dana
United States
I love trying new dishes. For me, food is a way of experiencing the world without leaving my home, and I'm hoping that as my two sons get older that I can convince them to come with me on my culinary adventures.
