Black Olive Tapenade
This is a classic olive tapenade spruced up with the zest of oranges and lemons, and I have to say that it’s the best version I’ve ever had. Note when buying olive purée to look for a product that has just olives or olives and olive oil, such as the olive pâté made by Rustichella d’Abruzzo.
Recipe information
Yield
makes about 1 cup
Ingredients
1 cup olive purée
1/4 cup sliced, pitted Ligurian olives or another black olive, such as Taggiasche or Niçoise
2 anchovy fillets (preferably salt-packed), rinsed, backbones removed if saltpacked, finely chopped, and smashed with the flat side of a knife
Grated zest of 1 large orange
Grated zest and fresh juice of 1 lemon
1 tablespoon capers (preferably salt-packed), soaked for 15 minutes if saltpacked, rinsed, drained, and chopped
2 tablespoons extra-virgin olive oil, plus more as needed
1/4 cup thinly sliced fresh Italian parsley leaves
Preparation
Combine the olive purée, olives, anchovies, orange zest, lemon zest, lemon juice, and capers in a medium bowl and stir to thoroughly combine. Stir in the olive oil, adding more if necessary to obtain a loose, spreadable consistency. Use the tapenade or transfer it to an airtight container and refrigerate for up to several weeks. Stir in the parsley just before serving.
