How to Make Black Olive Orange Tapenade

Today we’re going to make a really healthy snack called black olive orange tapenade. Tapenade is a traditional Italian dip made up of olives and sometimes anchovies or capers. We’re going to simplify it here and just use 2 kinds of olives. One is very basic pitted black olive that you will find at any pizza topping or anything. It’s very inexpensive. A little fancier Greek kalamata olive which has a lot more flavor. Olives, everyone knows are rich in omega 3 which is a great kind of fat really good for your body. People eat a lot of fish to get omega 3s and this is another way to get that.
So let’s get moving on to our food processor stage. We’re going to start by adding in our olives of course. First the black, then the kalamata. We’re also going to add in our 2 cloves of garlic as well as our minced red onion. Put the lid on. Make sure we cover the top and give it a little pulse. We don’t want to over blend this because you’re looking for a texture with chunks of olives and sort of about as big as the red onion was diced. That’s going to make it more to a dip. And then we’re going to add our zest as well as our basil, about 2 tablespoons of basil. And give that another pulse. We’re going to take the orange that we zest earlier and get some fresh orange juice and squeeze. I do it through my fingers to prevent any seed from getting through. But we’re going to do about 2 to 3 tablespoons of juice. Put the lid back on and we’re slowly going to add our olive oil. I have about 3 tablespoons here. But we’re just going to add in slowly just until we get the texture that we’re looking for. So we’ll keep pulsing this. We’re going to add a little bit of salt but it’s very salty already so not much. Add a little fresh ground black pepper. Give it another few pulses.
It’s sweet and salty. It’s just a great kind of pate but flavorful and light as well.


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