Ingredients
1 cup pitted Nioise olives
2 Tbs. extra-virgin olive oil
1 Tbs. capers, rinsed and chopped
1 Tbs. fresh navel or Valencia orange juice
2 anchovy fillets, soaked in cold water 5 minutes and patted dry
2 tsp. finely grated navel or Valencia orange zest (from 1 medium orange)
2 cloves garlic, minced
1 tsp. fennel seeds, coarsely ground in a spice grinder
Freshly ground black pepper
Fine Cooking
View Full Recipe
2 Tbs. extra-virgin olive oil
1 Tbs. capers, rinsed and chopped
1 Tbs. fresh navel or Valencia orange juice
2 anchovy fillets, soaked in cold water 5 minutes and patted dry
2 tsp. finely grated navel or Valencia orange zest (from 1 medium orange)
2 cloves garlic, minced
1 tsp. fennel seeds, coarsely ground in a spice grinder
Freshly ground black pepper
Description
Try This As A Topping For Crostini Or Seared Fish. The Tapenade Will Keep In The Refrigerator For About 1 Week.Yields About 3/4 Cup
Fine Cooking
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter