fennel-olive tapenade

Usually olives are the main ingredient in tapenade. In this recipe, Kalamatas are blended with fennel, giving the tapenade a mellow anise flavor. It’s not the prettiest sauce you’ll ever see, but the stunning flavor makes up for the lack of vibrant color.
Makes 1 cup (250 ml), serves 8 Time in the kitchen: 25 minutes
¼ cup (60 ml) extra virgin olive oil
2 small fennel bulbs, thinly sliced (outer layer of the bulb and green fronds removed)½ white or yellow onion, thinly sliced
½ cup (125 ml) pitted Kalamata olives
Season to taste with salt
Suggested uses
Dollop on a pork chop, salmon fillet, or tomatoes and mozzarella.
Heat olive oil in a saucepan over medium-high heat. Add fennel and onion and sauté until soft, twelve to fifteen minutes.
Scrape fennel, onion, and any oil left in the pan into a food processor.
Add olives and blend the mixture until desired consistency is reached.
Add salt to taste.
The tapenade can be served at room temperature or gently heated before serving.