- Mark Bittman - http://markbittman.com -

Zucca’s Orange and Olive Salad

  1. Combine the olives in a food processor, along with a bit of the olive oil. Pulse the machine once or twice, then turn it on and add the remaining olive oil rather quickly; you don’t want this purée too uniform but rather rough.
  2. Stir in the thyme if you’re using it, thin with more olive oil if necessary, and set aside (NOTE: You can refrigerate the tapenade for up to a month).
  3. Layer 3 or 4 slices of orange on each plate, drizzle with olive oil, top with a good tablespoon of the tapenade, and sprinkle with fennel seeds.