Another quick-to-assemble mixture of bold, pungent flavors that enhances grilled fish, toasted ciabatta, or warm pasta tossed with thin strips of salami. For a more herbaceous taste, add a handful of chopped fresh basil or parsley. You might also blend in a few lightly toasted almonds for a more pesto-like consistency.
If you don’t have a mortar and pestle, simply place the fennel seeds on the cutting board, moisten with a few drops of olive oil, and coarsely chop with a chef’s knife.
Recipe information
Yield
makes 2 cups
Ingredients
Preparation
Step 1
Place the olives, capers, fennel seeds, zest, juice, red pepper, and vinegar in the bowl of a food processor and pulse until combined. With the machine running, slowly incorporate both the olive oils, until a smooth paste is formed. Taste, and adjust seasonings. Stored in a sealed container in the refrigerator, tapenade will last up to 2 weeks.
Toasting Seeds and Spices
Step 2
To toast fennel seeds, any herb in seed form, or seeds such as pumpkin seeds, heat them in a small, dry skillet over medium heat until they become fragrant and darken slightly.
