Ingredients

makes about 4 cups

　　1/2 red onion, coarsely chopped

　　1/4 cup unseasoned rice vinegar

　　8 ounces green olives (in brine), rinsed, pitted, and minced

　　1 fennel bulb, finely chopped

　　1 tablespoon salted capers, rinsed and dried

　　3 cloves roasted garlic, minced

　　1/2 cup Italian parsley leaves, minced

　　2 anchovy fillets, finely minced (optional)

　　1/2 cup olive oil

　　2 small oranges, peeled, sectioned, and cut into chunks

　　2 tablespoons orange zest

　　2 tablespoons orange juice

　　Kosher salt

　　Finely ground white pepper

　　

Step 1

To make a chunky tapenade, in a small bowl, toss the onion in the rice vinegar until coated and set aside. In a medium bowl, combine the olives, fennel, capers, and garlic. Add the parsley, anchovy, 1/4 cup of the olive oil, and the orange chunks, zest, and juice. Drain the onion and combine with the olive mixture. Add the remaining 1/4 cup of olive oil and season with white pepper to taste.

　　

Step 2

To make a smooth tapenade, in a food processor, blend all of the ingredients together to the desired consistency.

　　

Step 3

Transfer to a bowl. Set the tapenade aside for at least 30 minutes before serving, to allow flavors to blend. Use now, or cover and refrigerate for up to 1 week.

　　Reprinted with permission from Wood-Fired Cooking: Techniques and Recipes for the Grill, Backyard Oven, Fireplace, and Campfire by Mary Karlin, copyright © 2009. Photography copyright © 2009 by Ed Anderson. Published by Ten Speed Press.