Orange & Fennel Seed Tapenade

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Fine Cooking

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Ingredients

Freshly ground black pepper

1 tsp. fennel seeds, coarsely ground in a spice grinder

2 Tbs. extra-virgin olive oil

2 tsp. finely grated navel or Valencia orange zest (from 1 medium orange)

1 cup pitted Ni├žoise olives

1 Tbs. fresh navel or Valencia orange juice

2 cloves garlic, minced

1 Tbs. capers, rinsed and chopped

2 anchovy fillets, soaked in cold water 5 minutes and patted dry

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