Green Olive Tapenade Recipe

Name: Green Olive Tapenade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 red onion, coarsely chopped; 1/4 cup unseasoned rice vinegar; 8 ounces green olives (in brine), rinsed, pitted, and minced; 1 fennel bulb, finely chopped; 1 tablespoon salted capers, rinsed and dried; 3 cloves roasted garlic, minced; 1/2 cup Italian parsley leaves, minced; 2 anchovy fillets, finely minced (optional); 1/2 cup olive oil; 2 small oranges, peeled, sectioned, and cut into chunks; 2 tablespoons orange zest; 2 tablespoons orange juice; Kosher salt; Finely ground white pepper

Servings: persons

1/2 red onion, coarsely chopped
1/4 cup unseasoned rice vinegar
8 ounces green olives (in brine), rinsed, pitted, and minced
1 fennel bulb, finely chopped
1 tablespoon salted capers, rinsed and dried
3 cloves roasted garlic, minced
1/2 cup Italian parsley leaves, minced
2 anchovy fillets, finely minced (optional)
1/2 cup olive oil
2 small oranges, peeled, sectioned, and cut into chunks
2 tablespoons orange zest
2 tablespoons orange juice
Kosher salt
Finely ground white pepper

1
To make a chunky tapenade, in a small bowl, toss the onion in the rice vinegar until coated and set aside.
2
In a medium bowl, combine the olives, fennel, capers, and garlic.
3
Add the parsley, anchovy, 1/4 cup of the olive oil, and the orange chunks, zest, and juice.
4
Drain the onion and combine with the olive mixture.
5
Add the remaining 1/4 cup of olive oil and season with white pepper to taste.
6
To make a smooth tapenade, in a food processor, blend all of the ingredients together to the desired consistency.
7
Transfer to a bowl.
8
Set the tapenade aside for at least 30 minutes before serving, to allow flavors to blend.
9
Use now, or cover and refrigerate for up to 1 week.

308

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 red onion, coarsely chopped, 1/4 cup unseasoned rice vinegar, 8 ounces green olives (in brine), rinsed, pitted, and minced, 1 fennel bulb, finely chopped, and more.

Yes, Green Olive Tapenade falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Green Olive Tapenade

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