Green Olive Tapenade

• 2 cups pitted cracked green olives
• 2 tablespoons capers
• 1 teaspoon fennel seeds, toasted (see below) and crushed in a mortar
• Zest and juice of 1 orange
• 1/2 teaspoon crushed red pepper flakes
• 1 tablespoon sherry vinegar
• 1/2 cup olive oil
• 1/4 cup extra-virgin olive oil

1. Place the olives, capers, fennel seeds, zest, juice, red pepper, and vinegar in the bowl of a food processor and pulse until combined.
2. With the machine running, slowly incorporate both the olive oils, until a smooth paste is formed.
3. Taste, and adjust seasonings.
4. Stored in a sealed container in the refrigerator, tapenade will last up to 2 weeks.
5. 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.

capers, fennel seeds, orange, red pepper, sherry vinegar, olive oil, extravirgin olive oil

Taken from www.epicurious.com/recipes/food/views/green-olive-tapenade-383478 (may not work)