- 1 cup meaty green olives, smashed and pitted (I use Cerignola)
- ½ cup fresh orange juice
- 1 tablespoon sugar
In a food processor, combine the olives, orange juice and sugar and pulse to blend. I leave it a bit coarse. You can also grind the tapenade with a mortar and pestle.
Have ready 1 sterilized half-pint jar, band and lid. You do not need to use a new lid because you will not process this jar. Spoon the tapenade into the jar. You can preserve the tapenade in oil or it holds in the refrigerator for up to 10 days.
About this recipe
Recipe reprinted with permission from The Kitchen Ecosystem: Integrating Recipes to Make Delicious Meals (Clarkson Potter, 2014).