Do not pit the olives too far ahead of time or they will oxidize and give the tapenade an unpleasant brownish color. Makes about 1 1/2 cups.
Ingredients
1 cup Castelvetrano olives
6 sun-dried tomatoes, packed in oil
4 anchovies
2 tablespoons capers
Zest of 2 lemons
1/4 cup finely diced red onion
1 teaspoon toasted fennel seed
Pinch chili flakes
1/4 cup extra-virgin olive oil
1 tablespoon sherry vinegar
Few grinds black pepper
Directions:
Pit the olives. Place the pitted olives in a food processor and coarsely chop. Transfer to a mixing bowl. Place the sun-dried tomatoes, anchovies and capers in the food processor and coarsely chop. Fold the sund-ried tomato mixture into the green olives. Fold in the remaining ingredients. Serve at room temperature with grilled bread or crackers.
