Orange Olive Tapende
Serve this sweet and salty dip with crackers or sliced pita.
Ingredients
- 1 1/2 cups Green pitted olives
- 1/4 cup orange juice
- 1 tsp Rinsed Capers
- 1 clove of garlic
- 1 zest orange
- 1/2 tsp fresh rosemary leaves
- 3 tsp olive oil
- 3 tsp chopped parsley
- pinch red chili pepper
Servings:
Units:
|
Ingredients
Servings:
Units:
|
Instructions
- 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.
- Store in an airtight container in the fridge for up to 3 days before serving with water crackers or spreading on whole-grain toast.
