Olive tapenade
Ingredients
- 1 ½ cup brined olives a variety is nice
- 2 (or 5!) anchovy filets
- 3 T capers
- 1 ½ T parsley coarsely chopped
- 3 cloves garlic
- 3 T lemon juice
- salt and freshly ground pepper to taste
- ¼ cup olive oil
Instructions
- Process to chop evenly - Add everything except the olive oil to the bowl of a food processor and pulse to chop.
- Add the olive oil - Drizzle in the olive oil and pulse a few more times until a chunky paste forms. Serve at room temperature.