Tapenade

Ingredients

• 1 (6-ounce) jar pitted kalamata olives, drained
• 2 garlic cloves
• 1/2 teaspoon minced lemon peel
• 2 teaspoons fresh lemon juice
• 1 shallot, chopped
• 2 tablespoons capers
• 3 anchovy fillets
• 1/4 cup extra-virgin olive oil
• 2 tablespoons chopped fresh flat-leaf parsley
• 1/4 teaspoon freshly ground black pepper

Preparation

1. Place first 7 ingredients in a food processor; pulse until coarsely chopped. With processor running, gradually add oil; process until smooth. Stir in parsley and pepper. Cover and chill.