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.
