Orange-olive tapenade

Time 15 minutes
Yields Makes about three-fourths cup
Orange-olive tapenade
(Los Angeles Times)

Drain and rinse the olives. Roll them dry between clean towels, then pound lightly with a mallet, meat pounder or heavy saucepan. Pick out and discard the pits. You should get about three-fourths cup.


Slice the garlic, then pound it in a mortar. By hand or in a processor, chop and combine the olives, garlic, capers and anchovy until you have a crumbly paste. Transfer it to a bowl.


Grate and work in about one-half teaspoon orange zest. Add the pastis or ouzo and the olive oil to taste.


Squeeze a few drops of orange juice into the tapenade just before serving. (Keeps well for a week or so refrigerated.)

From “The Zuni Cafe Cookbook” by Judy Rodgers.

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