The only thing as olivey as olives themselves is tapenade—in this case an amazing crush of green and black olives, extra-virgin olive oil, and just a few well-chosen non-olive ingredients, like orange and lemon zest and garlic.
Servings: Makes about 2 cups
Ingredients
  • 1 1/2 cups pitted green olives
  • 1 1/2 cups pitted black olives
  • 2 teaspoons fresh orange zest
  • 2 teaspoons fresh lemon zest
  • 2 flat anchovy fillets in olive oil, drained
  • 2 cloves garlic , crushed with a garlic press or finely chopped
  • 1 tablespoon chopped fresh Italian parsley
  • 1/4 cup extra-virgin olive oil
  • 1/8 teaspoon freshly ground pepper
    • Directions
    In a food processor, finely chop olives; transfer to a medium bowl. Stir in orange and lemon zest.

    Using flat side of a large knife, mash anchovies with garlic to form a paste. Add anchovy mixture, parsley, oil, and pepper to olives; stir until blended. Spread on baguette slices.
    From the September 2002 issue of O, The Oprah Magazine

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