Green and Black Olive Tapenade
Created by Colleen McGlynn

Green and Black Olive Tapenade
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.

Ingredients:
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.