Olives Tapenade | gianna1.com

Such a tasty appetizer for any palate

Start with pitted olives

Olive Tapenade Appetizer

1 cup pitted oil cured olives,chopped

1 clove garlic

1 Tbsp capers

3 anchovies

Zest of one lemon

1 tsp fresh parsley

1 – 2 Tbsp olive oil

With sharp knife, chop olives, garlic, capers, anchovies, lemon zest and parsley. Chop fine but not mush. ( You can use the food processor, but pulse only)

Place in a bowl and add fresh black pepper and the olive oil. Mix well.

Place in a clean jar and refrigerate.

Serve on toasted sliced baguettes or crackers.

Serve with a nice glass of wine. This appetizer will serve as an aperitif to dinner.

Let's get baking!

Preheat the oven to 350 degrees

1 whole thin skinned orange, remove the stem and cut in quarters. Keep the skin on the oranges.

In a clean large food processor, add the orange quarters, 1 1/4 cups of sugar, three large eggs, 1 tsp of vanilla, 1 tsp of orange extract, 1 tbsp of Triple Sec liqueur, optional, 2/3 cup vegetable oil.

Pulse all ingredients in the processor and then puree until mixture becomes a batter with specs of orange peel.

Add to the processor:

2 1/4 cups all purpose flour

2 tsp baking powder

1/4 tsp salt

Process all dry ingredients until they are entirely incorporated into the batter.

Bake in a greased and floured spring pan, using a parchment paper circle on top of the greased bottom.*

Preheat the oven to 350 degrees. Place in the center rack of the oven. Bake for 30-40 minutes, depending on your oven.

Remove from your oven and let it cool down completely. Dust with powdered sugar or make a drizzle of 1/4 cup powdered sugar and fresh squeezed orange until thick and smooth. Pour onto the cooled fresh orange cake.

Cooking with Love

with Gianna Conte (Jan)