Tapenade
Mild-flavored olives work best in this rough-textured olive-and-anchovy sauce.
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Credit: André Baranowski
3/4 cup pitted dry-cured black olives
1/4 cup salt-packed capers, soaked
and drained
3 tbsp. sliced almonds
5 oil-packed anchovy filets, drained
2 cloves garlic, roughly chopped
8 tbsp. extra-virgin olive oil
1 tbsp. fresh orange or lemon juice
1. Combine the olives, capers, almonds, anchovies, garlic, and 2 tbsp. oil in the bowl of a food processor and pulse until the ingredients are finely chopped. Transfer olive mixture to a small bowl and add the remaining oil and orange juice in a thin stream while whisking vigorously.
2. Cover with plastic wrap and refrigerate overnight to let the flavors meld. The tapenade will keep, refrigerated and covered, for up to 4 days.
MAKES 1 CUP
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