Provençal Green Olive Tapenade

Ingredients

• 200 g green olives (pitted)
• 30 g capers
• 15 g fresh parsley
• 3 pieces anchovy fillets
• 1 piece garlic cloves
• 10 ml lemon juice
• 60 ml extra virgin olive oil
• to taste black pepper

Cooking instructions

1. Prepare Ingredients — Rinse and drain the green olives and capers to remove excess salt.
2. Combine Ingredients — In a food processor, add green olives, capers, anchovy fillets, garlic, and fresh parsley.
3. Pulse to Coarse Paste — Pulse the mixture several times to create a coarse, textured paste without over-processing.
4. Add Lemon Juice and Olive Oil — With the processor running, slowly pour in lemon juice and olive oil until blended but still textured.
5. Season and Adjust — Taste and adjust seasoning with black pepper. No additional salt is usually needed due to the olives and capers.
6. Serve or Store — Transfer the tapenade to a bowl, cover, and refrigerate if not serving immediately. Serve spread on toasted bread, crackers, or as a condiment.