Dried Plum and Orange Tapenade

Ingredients

• 4 ounces Castelvetrano, Cerignola or other fruity green olives, rinsed and dried then pitted and roughly chopped (no favorites, but I use Merrill's knive method for pitting)
• 1/2 cup pitted dried plums (prunes), about 9 or 10 regular sized ones, roughly chopped to about the same size as the olives
• 1 clove garlic, finely minced
• 2 teaspoons orange zest, orange reserved for juice and garnish (I used a Cara Cara orange)
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground coriander
• 1 tablespoon plus two teaspoons juice squeezed from the orange
• 1 tablespoon plus one teaspoon best quality olive oil
• pinch salt
• couple of grinds of black pepper (or grains of paradise if you have them)

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