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Appetizers, Sauces and Condiments

Orange-olive tapenade

Orange-olive tapenade
Los Angeles Times

When food writers first exhorted us to drizzle olive oil hither and yon in the 1980s, the problem wasn't just that drizzle is a silly word, but that the oil wasn't right. The bland, golden olive oils then dominating the ... Read more

Total time: 15 minutes | Makes about three-fourths cup
  • 1 cup black olives, such as Nicoise or Nyons
  • 1 small garlic clove, peeled
  • 1 tablespoon capers, rinsed and pressed dry between towels
  • 2 salt-packed anchovy fillets (optional)
  • 1 orange
  • 1 teaspoon pastis, such as Pernod or Ricard, or ouzo
  • 1 tablespoon extra-virgin olive oil

Step 1Drain and rinse the olives. Roll them dry between clean towels, then pound lightly with a mallet, meat pounder or heavy saucepan. Pick out and discard the pits. You should get about three-fourths cup.

Step 2Slice the garlic, then pound it in a mortar. By hand or in a processor, chop and combine the olives, garlic, capers and anchovy until you have a crumbly paste. Transfer it to a bowl.

Step 3Grate and work in about one-half teaspoon orange zest. Add the pastis or ouzo and the olive oil to taste.

Step 4Squeeze a few drops of orange juice into the tapenade just before serving. (Keeps well for a week or so refrigerated.)

Note: From "The Zuni Cafe Cookbook" by Judy Rodgers.


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