- 3 cups black Kalamata olives, pitted
- Zest of 2 medium-sized oranges
- Zest of 1 lemon
- 1 clove garlic, minced
- 1 teaspoon red pepper flakes
- 1 teaspoon anise seeds
- 1 teaspoon freshly ground black pepper
- 1 1/2 cups fresh Italian parsley, stems removed and discarded before measuring
- 1/4 cup fresh rosemary, stems removed and discarded before measuring
- 2 tablespoons olive oil
- 1 thin sourdough baguette or rustic crackers or bagel chips
- Purée all ingredients (except the bread) in a food processor to make tapenade.
- Cut baguette into thin slices and toast in a toaster or in the oven If you are using a blender to purée, you may need to add some extra oil to facilitate blending. After blending, place in a bowl. Excess oil will rise to the edges of the bowl. Drain off. Keep refrigerated.
- Spread tapenade on crisps just before serving or let guests assemble themselves
Le Secret: Use good fresh kalamata olives and err on the generous side of the herb portions.
The Adventure Club: Use leftover olive paste on bruschetta, pizzas or pastas.
Alternatives: Other types of black olives may be used, but at great sacrifice to the overall flavor.
Advance Prep: Tapenade will keep well in the refrigerator for several days.
Notes: Although no salt is added, the natural composition of kalamata olives makes this appetizer quite salty.