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Tapenade
From Ross Browne of Absinthe Brasserie & Bar in San Francisco
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Prep Time
10
minutes
mins
Total Time
10
minutes
mins
Course
Sauces, Dips and Condiments
Cuisine
French
Servings
1
cup
Equipment
Small food processor
Ingredients
1x
2x
3x
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