Green Olive Tapenade

• 1/2 red onion, coarsely chopped
• 1/4 cup unseasoned rice vinegar
• 8 ounces green olives (in brine), rinsed, pitted, and minced
• 1 fennel bulb, finely chopped
• 1 tablespoon salted capers, rinsed and dried
• 3 cloves roasted garlic, minced
• 1/2 cup Italian parsley leaves, minced
• 2 anchovy fillets, finely minced (optional)
• 1/2 cup olive oil
• 2 small oranges, peeled, sectioned, and cut into chunks
• 2 tablespoons orange zest
• 2 tablespoons orange juice
• Kosher salt
• Finely ground white pepper

1. To make a chunky tapenade, in a small bowl, toss the onion in the rice vinegar until coated and set aside.
2. In a medium bowl, combine the olives, fennel, capers, and garlic.
3. Add the parsley, anchovy, 1/4 cup of the olive oil, and the orange chunks, zest, and juice.
4. Drain the onion and combine with the olive mixture.
5. Add the remaining 1/4 cup of olive oil and season with white pepper to taste.
6. To make a smooth tapenade, in a food processor, blend all of the ingredients together to the desired consistency.
7. Transfer to a bowl.
8. Set the tapenade aside for at least 30 minutes before serving, to allow flavors to blend.
9. Use now, or cover and refrigerate for up to 1 week.

red onion, rice vinegar, green olives, fennel bulb, capers, garlic, italian parsley, anchovy, olive oil, oranges, orange zest, orange juice, kosher salt, ground white pepper

Taken from www.epicurious.com/recipes/food/views/green-olive-tapenade-391856 (may not work)