Olive Tapenade

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• 2 tablespoons anchovy fillets, chopped fine
• 1 1/2 cups kalamata olives, chopped fine
• 3 tablespoons capers, rinsed and chopped fine
• 1 lemon, zest of
• 3 garlic cloves, chopped fine
• 1 tablespoon italian parsley, chopped
• 1/2 cup extra virgin olive oil
• 1/2 teaspoon fresh ground black pepper
• sea salt

Recipe

• 1 combine all ingredients and season with salt and pepper at the end.
• 2 since you have salty anchovies and olives, be careful of the amount of salt you use.
• 3 this recipe can be done completely in the food processor, although both bruce and i prefer the clean cut of a hand chop.
• 4 if you use the processor, blend all the ingredients except the olive oil until they are finely chopped.
• 5 then with it running, add the olive oil slowly to the chopped mixture until it has been absorbed.
• 6 this will hold in the frig for weeks, so enjoy!