Olive Tapenade
Ingredients
- 8 oz. kalamata olives pitted and minced
- 3 cloves garlic minced
- 2 Tbsp. capers rinsed and drained
- 2 Tbsp. fresh Italian parsley minced
- 2 tsp. fresh lemon zest
- freshly ground pepper to taste
- 3 Tbsp. extra virgin olive oil
- 1 anchovy fillet minced (optional and bonus points!)
Instructions
- In a small bowl, combine olives, garlic, capers, parsley, anchovy (these can all be minced at the same time in a food processor), lemon peel, and black pepper. Add extra virgin olive oil and mix thoroughly.
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