Dried Plum and Orange Tapenade

Name: Dried Plum and Orange Tapenade
Ingredients: 4 ounces Castelvetrano, Cerignola or other fruity green olives, rinsed and dried then pitted and roughly chopped (no favorites, but I use Merrill's knive method for pitting); 1/2 cup pitted dried plums (prunes), about 9 or 10 regular sized ones, roughly chopped to about the same size as the olives; 1 clove garlic, finely minced; 2 teaspoons orange zest, orange reserved for juice and garnish (I used a Cara Cara orange); 1/2 teaspoon dried oregano; 1/2 teaspoon ground coriander; 1 tablespoon plus two teaspoons juice squeezed from the orange; 1 tablespoon plus one teaspoon best quality olive oil; pinch salt; couple of grinds of black pepper (or grains of paradise if you have them)