Green Olive Tapenade Recipe

Step 1

Pulse ingredients. Combine green olives, anchovies, pine nuts, basil, parsley, capers, garlic, and lemon zest in the bowl of a food processor fitted with blade attachment. Pulse until coarsely chopped.

Step 2

Blend with olive oil. Add olive oil and Kosher salt, then blend until a smooth paste-like consistency forms.

Step 3

Adjust seasoning. Taste and adjust seasoning, adding more salt as needed.

Step 4

Serve immediately. Use immediately or store in an airtight container in a refrigerator until needed, allowing to sit at room temperature for 30 minutes before serving. Drizzle with a little extra olive oil and pine nuts, if desired.