Mixed Olive Tapenade

1. 1

   Drain olives and capers; place in the bowl of a food processor.

2. 2

   Add lemon zest and parsley; process a few seconds to chop and blend ingredients together.

3. 3

   Drizzle in olive oil, pulsing occasionally, until tapenade reaches your desired consistency.

4. 4

   You may need a bit more or less than the 1/4 cup.

5. 5

   The tapenade should be moist, but not runny.

6. 6

   Serve with bread or crackers.

7. 7

   Note: You can use any combination of olives you like: all green, all black, half and half, the mix I use whatever you like!

8. 8

   Capers control the saltiness, so adjust to taste.

* Per serving · 4 servings · Values may vary.