citrus tapenade
Summary
| Yield | |
|---|---|
| Source | epicurious |
| Prep time | 15 minutes |
| Kind of Dish | starters |
| Dietary Info | |
| Tags |
Description
this is yr basic tapenade brightened up with citrus
Ingredients
| 1 | Cup | black olives (pits removed) |
| 3 | Tablespoon | capers (drained) |
| 2 | Tablespoon | good olive oil |
| 2 | Tablespoon | good orange juice |
| 1 | Tablespoon | lemon juice |
| 1 | Tablespoon | lime juice |
| 2 | anchovy fillets | |
| 1⁄2 | Teaspoon | orange and lime zest |
Instructions
put everything in a food processor and blend together until it's the consistency you want.
serve with bread, toast or crackers.
Notes
fresh juice is best (obv)
remember not to throw the peels away after juicing, so that you can zest them. you don't need a ton of zest here, a little goes a long way.
you can substitute half a tablespoon of orange juice with the same amount of cognac.
