Green Olive Tapenade
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
- ¼ cup coarsely chopped, drained capers
- 2 tablespoons finely grated lemon zest
- ¼ cup fresh lemon juice
- Kosher salt, freshly ground pepper
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