Green Olive Tapenade

1. 1

   Place the olives, capers, fennel seeds, zest, juice, red pepper, and vinegar in the bowl of a food processor and pulse until combined.

2. 2

   With the machine running, slowly incorporate both the olive oils, until a smooth paste is formed.

3. 3

   Taste, and adjust seasonings.

4. 4

   Stored in a sealed container in the refrigerator, tapenade will last up to 2 weeks.

5. 5

   To toast fennel seeds, any herb in seed form, or seeds such as pumpkin seeds, heat them in a small, dry skillet over medium heat until they become fragrant and darken slightly.

* Per serving · 4 servings · Values may vary.

No additional tips available.