This is a loose tapenade. If you prefer a more paste-like consistency, chop more, or use a food processor to blend more thoroughly.
8 oz green olives (30 olives), rinsed and pitted
1 green onion, slivered
2/3 cup / 2 oz toasted walnuts, chopped
1/4 teaspoon red chile flakes
1/2 teaspoon wheatgrass powder, spirulina, or crushed (toasted) nori
generous pinch of ground anise or fennel
1-2 tablespoons extra virgin olive oil
squeeze of fresh lemon juice
sea salt to taste, if needed
Combine the olives, green onions, walnuts, chile flakes, and wheatgrass powder on a cutting board. Chop together to desired consistency. Transfer to a bowl and stir in the anise and olive oil. Taste and season with lemon juice and salt.
Makes about 1 1/2 cups.
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