Nicoise (Black) Olive Tapenade with Orange and Fennel - Love That Olive

Ingredients

• 1 cup pitted Nicoise olives or any black olive
• 3 TBSP Orange EVOO
• 1 TBSP Capers, rinsed and chopped
• 1 anchovy fillets, soaked in cold water 5 minutes and patted dry
• 2 tsp finely grated navel or Valencia orange zest (from 1 medium orange)
• 1 TBSP Garlic EVOO
• 1 tsp fennel seeds, coarsely ground in a spice grinder - any coffee grinder will work for this
• 4 sprigs fresh thyme, leaves only
• freshly ground black pepper