Dried Plum And Orange Tapenade
- 4 ounces Castelvetrano, Cerignola or other fruity green olives, rinsed and dried then pitted and roughly chopped (no favorites, but I use Merrill's knive method for pitting)
- 1/2 cup pitted dried plums (prunes), about 9 or 10 regular sized ones, roughly chopped to about the same size as the olives
- 1 clove garlic, finely minced
- 2 teaspoons orange zest, orange reserved for juice and garnish (I used a Cara Cara orange)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground coriander
- 1 tablespoon plus two teaspoons juice squeezed from the orange
- 1 tablespoon plus one teaspoon best quality olive oil
- pinch salt
- couple of grinds of black pepper (or grains of paradise if you have them)
- Place all ingredients in bowl, pretty much in this order, and mix gently with a spoon. Let sit for about one half hour to an hour to let the flavors come together well.
- If you wish, serve as a bed or atop some fleshy white fish, garnish with a slice of peeled orange and enjoy.
castelvetrano, ones, clove garlic, orange zest, oregano, ground coriander, orange, olive oil, salt, couple
Taken from food52.com/recipes/9417-dried-plum-and-orange-tapenade (may not work)