Tapenade With Sicilian Capers

• 1 tablespoon capers, Sicilian salted if possible. Otherwise, jarred in vinegar or brine. Use as is, or rinse (for less salt in the finished dish).
• 4 tablespoons orange zest, fresh chopped
• 1 tablespoon garlic, fresh minced (about 3 cloves)
• 2 cups Kalamata or other black brined olives, pits removed
• 1 teaspoon anise seed, whole or crushed. If n/a, use fennel seed
• 1/2 cup Italian (flat) parsley, fresh chopped
• 1/2 cup basil, fresh chopped
• 1/3 cup almonds, ground (can be raw or roasted)
• to taste Aleppo, Marash or Urfa pepper, ground
• 1/4 cup olive oil, extra virgin (and more if needed)
• 1/2 cup fennel fronds, lightly chopped
• serve with baguette, crudites, pasta or grilled polenta

1. If you are serving pasta or polenta, start by making one of those. (No cooking time needed if you are not making these). Set aside.
2. If you are serving baguettes or crudites, cut them into pieces suitable for two-bite hors d'oeuvres.
3. Have ingredients at room temperature. Mix olives, capers, almonds, garlic and oil to make a paste. Taste, add more oil if needed. Add pepper to taste. No need to add salt.
4. Mound in a serving bowl.
5. Garnish with parsley, basil, anise or fennel seeds, orange zest, optional fennel fronds and serve.
6. If there are leftovers, store up to 2 weeks, refrigerated, tightly covered in a glass jar.
7. Recipe serves 4 to 8, depending on what else is served. It can be doubled, to serve up to 16.

capers, orange zest, garlic, olives, anise, italian, basil, almonds, pepper, olive oil, fennel, serve with baguette

Taken from food52.com/recipes/81281-tapenade-with-sicilian-capers (may not work)