Fennel and Green Olive Tapenade
Fennel & Green Olive Tapenade
Makes 1 cup
If you don’t have a food processor, simply finely chop the veggies by hand.
1 small fennel bulb, tough outer layer removed, roughly chopped
1 large shallot, roughly chopped
3 tablespoons olive oil, divided
2 teaspoons fresh lemon thyme (regular thyme works too)
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/2 cup green olives (kalamata or picholine)
1/2 lime, juiced
In a small food processor, pulse the fennel and shallot until finely chopped. Add 2 tablespoons of olive oil to a small non-stick skillet and place it over medium heat. Saute the shallot and fennel until tender but not mushy, about 5-8 minutes. Add the lemon thyme, red pepper flakes and salt, and saute for another minute, until fragrant. Meanwhile, pulse the olives until finely chopped. Add to the olives to the pan along with the additional olive oil and lime juice. Stir until incorporated, then remove from the heat. The tapenade can keep for up to 3 days in the fridge. Serve it on top of grilled fish, or as a spread for crackers or baguette.