Orange olive tapenade
Ingredients
- 1 cup black olives, such as Nicoise or Nyons
- 1 small garlic clove, peeled
- 1 tablespoon capers, rinsed and pressed dry between towels
- 2 salt-packed anchovy fillets (optional)
- 1 orange
- 1 teaspoon pastis, such as Pernod or Ricard, or ouzo
- 1 tablespoon extra-virgin olive oil
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