Orange-Olive Tapenade

Recipe Ingredients

1 cup	237ml	Black olives
		= (such as Nicoise or Nyons)
1		Garlic clove - peeled (small)
1 tablespoon	15ml	Capers - rinsed, and
		Pressed dry between towels
2		Salt-packed anchovy fillets - (optional)
1		Orange
1 teaspoon	5ml	Pastis
		= (such as Pernod or Ricard, or ouzo)
1 tablespoon	15ml	Extra-virgin olive oil

Recipe Instructions

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.)

This recipe yields 3/4 cup.

Each tablespoon: 23 calories; 0 protein; 1 gram carbohydrates; 0 fiber; 2 grams fat; 0 saturated fat; 0 cholesterol; 105 mg. sodium.

Source:
The Los Angeles Times, 10-13-2004

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