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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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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. 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:
1. 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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