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Orange & Fennel Seed Tapenade

Scott Phillips

Yield: Yields about 3/4 cup

Try this as a topping for crostini or seared fish. The tapenade will keep in the refrigerator for about 1 week.


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


  • 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.


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