Green Olive Tapenade

Name: Green Olive Tapenade
Yield: 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

Andrew KnowltonMakes about 3 cupsSource

condiment french castelvetrano olive anchovy parsley dinner lunch gluten free keto nut free make ahead easy 30 minutes or less no-cook bon appétit

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

Method

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.