According to the Zuni cookbook this olive paste is named after one of its ingredients: the caper (TAPENO in Provencal). This recipe is a winner in part because it took longer to write up than it did to make. I made a double batch of this Orange-Olive Tapenade, and used it for just about everything this week.
There are only a handful of ingredients, but the extras were able to transform an everyday olive spread into something exciting. Into the mini-processor went Nicoise olives, garlic, capers, orange zest, anise flavoring, and a bit of olive oil.
The orange, and the anise were delicious together with the olive + caper base.
We used this tapenade for everything: on crostini when friends came over, crumbled on thin crust pizzas, mixed into vinaigrette on a salad. A big jar of it didn't last long at all.
Would be perfect on panini, or to take along on a picnic with a baguette.