Recipe information
Yield
makes about 4 cups
Ingredients
1/2 red onion, coarsely chopped
1/4 cup unseasoned rice vinegar
8 ounces green olives (in brine), rinsed, pitted, and minced
1 fennel bulb, finely chopped
1 tablespoon salted capers, rinsed and dried
3 cloves roasted garlic, minced
1/2 cup Italian parsley leaves, minced
2 anchovy fillets, finely minced (optional)
1/2 cup olive oil
2 small oranges, peeled, sectioned, and cut into chunks
2 tablespoons orange zest
2 tablespoons orange juice
Kosher salt
Finely ground white pepper
Preparation
Step 1
To make a chunky tapenade, in a small bowl, toss the onion in the rice vinegar until coated and set aside. In a medium bowl, combine the olives, fennel, capers, and garlic. Add the parsley, anchovy, 1/4 cup of the olive oil, and the orange chunks, zest, and juice. Drain the onion and combine with the olive mixture. Add the remaining 1/4 cup of olive oil and season with white pepper to taste.
Step 2
To make a smooth tapenade, in a food processor, blend all of the ingredients together to the desired consistency.
Step 3
Transfer to a bowl. Set the tapenade aside for at least 30 minutes before serving, to allow flavors to blend. Use now, or cover and refrigerate for up to 1 week.
Reprinted with permission from Wood-Fired Cooking: Techniques and Recipes for the Grill, Backyard Oven, Fireplace, and Campfire by Mary Karlin, copyright © 2009. Photography copyright © 2009 by Ed Anderson. Published by Ten Speed Press.
