Green Olive Tapenade

Andrew Knowlton

Makes about 3 cups

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

Mix anchovies, both olives, parsley, oil, capers, lemon zest, and lemon juice in a large jar or medium bowl; season with salt and pepper.

Tapenade can be made 1 week ahead. Cover and chill.