Black Olive Tapenade

• 1 cup olive puree
• 1/4 cup sliced, pitted Ligurian olives or another black olive, such as Taggiasche or Nicoise
• 2 anchovy fillets (preferably salt-packed), rinsed, backbones removed if saltpacked, finely chopped, and smashed with the flat side of a knife
• Grated zest of 1 large orange
• Grated zest and fresh juice of 1 lemon
• 1 tablespoon capers (preferably salt-packed), soaked for 15 minutes if saltpacked, rinsed, drained, and chopped
• 2 tablespoons extra-virgin olive oil, plus more as needed
• 1/4 cup thinly sliced fresh Italian parsley leaves

1. Combine the olive puree, olives, anchovies, orange zest, lemon zest, lemon juice, and capers in a medium bowl and stir to thoroughly combine.
2. Stir in the olive oil, adding more if necessary to obtain a loose, spreadable consistency.
3. Use the tapenade or transfer it to an airtight container and refrigerate for up to several weeks.
4. Stir in the parsley just before serving.

olive puree, ligurian olives, anchovy, orange, lemon, capers, extravirgin olive oil, fresh italian parsley

Taken from www.epicurious.com/recipes/food/views/black-olive-tapenade-393600 (may not work)