Kalamata Olive Tapenade

Ingredients

• 1 cup Kalamata olives, pitted
• 2 cloves garlic, minced
• 2 tablespoons capers
• 2 anchovy fillets, chopped
• 2 tablespoons olive oil
• 1 teaspoon fresh lemon juice
• 1 teaspoon chopped parsley

Directions

1. In a food processor, combine the olives, garlic, capers, and anchovies. Pulse until the mixture is finely chopped.
2. Add the olive oil, lemon juice, and parsley. Pulse to combine.
3. Taste and adjust the seasoning as desired.
4. Serve the tapenade with crackers, toast, or crusty bread.

Interesting Facts

• Kalamata olives are a type of Greek olive that are dark purple in color and have a distinctively salty, briny flavor.
• Capers are the flower buds of a bush that grows in the Mediterranean region. They are pickled and used to add a tangy, salty flavor to dishes.
• Anchovies are small, silvery fish that are frequently used in Mediterranean cuisine. They add a salty, umami flavor to dishes.