Created by Colleen McGlynn
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
- 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
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.