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Tapenade

From Ross Browne of Absinthe Brasserie & Bar in San Francisco
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Sauces, Dips and Condiments
Cuisine French
Servings 1 cup

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
Keyword dairy-free, entertaining, gluten free, make ahead, no-cook, potluck favorites, quick, Sauces, Dips, Condiments, vegan, vegetarian