, , , , , , , , , , , ,

Roasted Citrus TapenadeThis tapenade is salty, slightly bitter, slightly sweet and completely delicious.  It works with meat, poultry, and fish.  It can be stirred into sauces.  Or smeared on a grilled cheese.  Yes, it’s a flexible little minx, this one.  Roasted Fruit for Roasted Citrus TapenadeI’ve been roasting fruit recently.  I like the way the juices caramelize and the flavors intensify.  I roasted some plums, apples, pineapple and finally, oranges and tangerines.  Oh, yes.  And a Meyer lemon, just ‘cuz.

Roasted Citrus TapenadeYou can chop this mixture by hand or use a food processor.  If using the food processor, don’t over-process; leave it a bit on the chunky side.  Then dump it out into a bowl.  Roasted Citrus TapenadeI chop the olives, sun-dried tomatoes, garlic and capers by hand and stir it into the mixture, stirring well to combine.  Roasted Citrus TapenadeI added the balsamic to this mixture, because I’m adding roasted pineapple to the mixture.

Roasted Citrus TapenadeI roast the pineapple, cool it and then chop it up and stir it into the mixture.  I like to roast it, because it just adds an additional layer of flavor.  I always use the balsamic when I use roasted pineapple.

This keeps for at least 1 month in the fridge.  But, if using right away, cover and chill it for at least 2 hours, but 8 is better.  Serve with pork roast, pulled pork, roasted chicken, and it’s wonderful on a cheese plate with some prosciutto, ham and smokey and/or bleu cheese(s).  Roasted Citrus TapenadeIt was particularly nice with a nice piece of fish.Grilled Cheese with Roasted Pineapple for Roasted Citrus TapenadeWe loved it on a grilled cheese…This is the beginning of a tasty, tantalizing tapenade time!

Roasted Citrus Tapenade

  • Servings: Makes about 2 cups
  • Difficulty: Moderate
  • Print

This is quite a thick paste.  Olive oil and/or additional orange juice may be used to thin the mixture.  I usually make those addition to only the amount I intend to use at one time.

  • 1 (unpeeled) navel orange, cut into 3/4-inch wedges
  • 1 (unpeeled) tangerine, cut into 3/4-inch wedges (remove seeds, please)
  • 1 (unpeeled) Meyer lemon, cut into 3/4-inch wedges (remove seeds, please)
  • Olive oil
  • 2 slices fresh pineapple (about 1/2-inch thick), cored and 1/2-inch pieces
  • 1/2 cup pitted green olives, chopped
  • 2 tablespoons roasted pepper, chopped
  • 2 tablespoons diced sun-dried tomatoes
  • 2 tablespoons fresh orange juice
  • 1-2 tablespoons good balsamic vinegar
  • 1 tablespoon fresh lemon juice
  • 1 rounded tablespoon capers, rinsed, drained and chopped
  • 1 rounded tablespoon chopped roasted garlic cloves

To roast the oranges:  Preheat the oven to 400°F.  Line a cookie sheet with foil.  Place the citrus wedges on the foil; drizzle with olive oil.  Toss to coat the fruit well.  Spread them evenly across the pan.  Roast, on the bottom rack in the oven, for 15 minutes, stirring at least once.  Toss the pineapple with enough olive oil to just coat the pieces.  Add the pieces to the pan with the oranges and continue to roast until the orange rinds are tender, but not dry.  They will begin to pick up some color.  Remove the pan from the oven; cool to room temperature.

You can chop this mixture by hand or use a food processor.  When the fruit is cool, chop using the desired method.  If using the food processor, remove the fruit to a bowl.  Add the remaining ingredients; stir well to combine.  Cover and refrigerate for at least 2 hours, but 8 is better.  This keeps for at least 1 month in the fridge.

NOTE:  Do not over-roast the citrus; roast only until the peels are just tender.  It’s best if there is still some juiciness to the pulp.  If I want to add anchovies, I remove as much of the tapenade as I wish to use and add the anchovies to that amount only.  This allows the remaining mixture to be stored safely for a longer period of time.  Feel free to use all black olives or a mixture of different types of olives.  The amounts given are those that I use…more or less.  Sometimes I omit the tangerine and use 2 oranges or I increase the pineapple, etc.  It’s really up to you, but this works.  You add dried herbs or spices, if you wish; fennel seeds, cumin seeds, smoked paprika are good options, but I add to only the amount I’m going to use for one meal.  I didn’t include salt, because I’ve never found I needed it.

Roasted Citrus Tapenade Recipe©Marcia Lahens 2017.  All rights reserved.

Roasted Citrus Tapenade Tartar SauceThis is great stirred into mayonnaise for Roasted Citrus Tapenade Tartar Sauce.

Roasted Citrus Tapenade Tartar Sauce

  • Servings: About 1/2 cup
  • Print

  • 1/2 cup mayonnaise (you may use Light mayo)
  • 1/3 cup Roasted Citrus Tapenade
  • 2 teaspoons frozen orange juice concentrate
  • 2 teaspoons lemon juice
  • 2 teaspoons finely chopped capers (these are in addition to those above)

Place in a bowl; stir well to combine thoroughly.

Roasted Citrus Tartar Sauce Recipe©Marcia Lahens 2017.  All rights reserved.