Orange & Fennel Seed Tapenade

Name: Orange & Fennel Seed Tapenade
Yield: 3 servings
Ingredients: 2 anchovy fillets, soaked in cold water 5 minutes and patted dry; 2 anchovy fillets, soaked in cold water 5 minutes and patted dry; 1 Tbs. capers, rinsed and chopped; 1 tsp. fennel seeds, coarsely ground in a spice grinder; 2 cloves garlic, minced; 1 cup pitted Niçoise olives; 2 Tbs. extra-virgin olive oil; 2 tsp. finely grated navel or Valencia orange zest (from 1 medium orange); Freshly ground black pepper; 1 Tbs. fresh navel or Valencia orange juice

Cook: -1 min

Prep: -1 min

Ready: 45 min

Servings: 3 servings

Calories: 164.78

Ingredients

1 2 anchovy fillets, soaked in cold water 5 minutes and patted dry
2 2 anchovy fillets, soaked in cold water 5 minutes and patted dry
3 Freshly ground black pepper
4 1 Tbs. capers, rinsed and chopped
5 1 tsp. fennel seeds, coarsely ground in a spice grinder
6 2 cloves garlic, minced
7 2 Tbs. extra-virgin olive oil
8 1 cup pitted Niçoise olives
9 1 Tbs. fresh navel or Valencia orange juice
10 2 tsp. finely grated navel or Valencia orange zest (from 1 medium orange)

Directions

1
Put the olives, olive oil, capers, orange juice, anchovies, orange zest, garlic, and fennel seeds in a food processor. Pulse a few times to make an almost smooth paste. Season to taste with pepper.
2
Photo: Scott Phillips
3
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Nutrition per serving

164.78 Calories

3.87g Carbs

1.92g Protein

16.63g Fat

Allergens

milk fish wheat shellfish sesame

Orange & Fennel Seed Tapenade

Directions

Nutrition per serving

Tags

Allergens