Olive Tapenade

Instructions

1. 1

   Rinse the capers and anchovy fillets under cold water to remove excess salt and brine.

2. 2

   Pat dry the anchovy fillets with a paper towel.

3. 3

   Peel and finely mince the garlic cloves.

4. 4

   Finely chop the fresh parsley.

5. 5

   In a food processor, combine the pitted Kalamata olives, capers, anchovy fillets, minced garlic, chopped parsley, and lemon zest.

6. 6

   Pulse the ingredients until they are finely chopped and well combined, but not pureed, to retain some texture.

7. 7

   While the food processor is running, slowly drizzle in the olive oil until the mixture becomes a coarse paste.

8. 8

   Taste the tapenade and adjust the seasoning if necessary. You may add a pinch of pepper or a squeeze of lemon juice if desired.

9. 9

   Transfer the tapenade to a serving bowl and let it sit for at least 30 minutes before serving to allow the flavors to meld.

10. 10

    Serve the tapenade with crusty bread, crackers, or as a condiment for grilled meats or fish.