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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 cup black kalamata olives, pitted, mushy olives discarded |
1 medium-sized orange, zested |
1 lemon, zested |
1 clove garlic, minced |
1/4 teaspoon red pepper flakes |
1/2 teaspoon fennel or anise seeds |
1/2 teaspoon freshly ground black pepper |
3/4 cup lightly packed fresh italian parsley leaves, chopped coarsely |
1 tablespoon fresh rosemary leaves |
1 tablespoon olive oil |
rustic crackers or bagel chips |
Directions:
1. Dump all of the ingredients (except the crackers) into a food processor and puree. If you are using a blender to puree, 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.
2. Spread Tapenade on crisps just before serving, or let guests do it themselves.
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