Citrus Tapenade Recipe
- 1 cup Kalamata olives, pitted
- 2 1/2 tablespoons drained capers, rinsed
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh orange juice
- 1 1/2 tablespoons fresh lemon juice
- 1 tablespoon fresh lime juice
- 1 anchovy fillet
- 1/2 teaspoon finely grated orange peel
- 1/2 teaspoon (scant) finely grated lemon peel
- 1/4 teaspoon finely grated lime peel
- Blend olives, capers, oil, all citrus juices, anchovy, and citrus peels in processor to coarse puree. Season tapenade with salt and pepper.
