Tapenade
From Ross Browne of Absinthe Brasserie & Bar in San Francisco
Equipment
- Small food processor
Ingredients
- 1 cup pitted olives such as niçoise or kalamata
- 2 TBS orange juice
- 1 ½ TBS grated orange zest
- 1 TBS sliced almonds toasted
- 1 TBS olive oil
- 1 large garlic clove chopped roughly
- 1 tsp liqueur such as pernod or anisette
Instructions
- Put all the ingredients into a small food processor. Pulse a few times until blended and coarsely chopped