Olive Tapenade

Ingredients

• •2 cups pitted Kalamata olives
• •3 tablespoons capers, drained
• •2 cloves garlic, minced
• •6 anchovy fillets anchovies
• •2 tablespoons lemon juice
• •1/4 cup fresh parsley, chopped
• •3 tablespoons extra virgin olive oil
• •1 teaspoon Dijon mustard
• •1/4 teaspoon black pepper

Directions

1. 1Combine olives, capers, garlic, anchovies, lemon juice, and parsley in a food processor.
2. 2Pulse until mixture reaches desired consistency—chunky or smooth, your preference.
3. 3Transfer to a bowl and stir in olive oil and Dijon mustard.
4. 4Season with black pepper and taste, adjusting lemon juice or salt as needed.
5. 5Serve at room temperature with crusty bread, crackers, or crudités.

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