Orange Olive Tapende

Serve this sweet and salty dip with crackers or sliced pita.

Orange Olive Tapende
Orange Olive Tapende
Ingredients
Servings:
Units:
Ingredients
Servings:
Units:
Instructions
  1. Begin by rinsing 11/2 cups green pitted olives (to remove some of the surface sodium); purée in a food processor with 1/4 cup orange juice, 1 tsp rinsed capers, 1 clove of garlic, the zest of 1 orange, 1/2 tsp fresh rosemary leaves, 2 to 3 tbsp each olive oil and chopped parsley and a pinch of red chili pepper, to taste.
  2. Store in an airtight container in the fridge for up to 3 days before serving with water crackers or spreading on whole-grain toast.