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Green Olive Tapenade

Name: Green Olive Tapenade
Cuisine: mediterranean
Ingredients: 10 oil-packed anchovy fillets, finely chopped; 1 cup Castelvetrano olives, pitted, crushed; 1 cup Cerignola olives, pitted, crushed; 1 cup coarsely chopped parsley; 1 cup olive oil; 1/4 cup coarsely chopped, drained capers; 2 tablespoons finely grated lemon zest; 1/4 cup fresh lemon juice; Kosher salt, freshly ground pepper

A small grocery run gets this on the table.

Ingredients

Steps

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directions

1.
Mix anchovies, both olives, parsley, oil, capers, lemon zest, and lemon juice in a large jar or medium bowl; season with salt and pepper.
2.
Tapenade can be made 1 week ahead. Cover and chill.

Recipes sourced from Epicurious.com.

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