Ingredients for Citrus Tapenade
- 1 cup pitted Kalamata olives
- 2 tablespoons capers, drained
- 1/4 cup extra virgin olive oil
- 2 tablespoons orange juice
- 1 tablespoon lemon juice
- Lime juice, 0 units
- 1 small anchovy fillet, rinsed
- zest of 1 orange
- zest of 1/2 lemon
- Lime peel, 0 units
- sea salt, to taste
- freshly ground black pepper, to taste
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How to Make Citrus Tapenade
- Combine 1 cup pitted Kalamata olives, 2 tablespoons capers (drained), 1/4 cup extra virgin olive oil, 2 tablespoons orange juice, 1 tablespoon lemon juice, 1 small anchovy fillet (rinsed), and the zest of 1 orange and 1/2 lemon in a food processor.
- Process until a coarse puree forms, scraping down the sides as needed.
- Season generously with sea salt and freshly ground black pepper to taste. Adjust citrus juice for desired tartness.
- Serve immediately or chill for later. The flavors will meld beautifully if allowed to sit for at least 30 minutes.
Nutrition Information (Approximate per serving)
Sodium
81 g
Sugar
13g
Fat
28g
Carbs
5g