This beautiful, citrusy green olive tapenade packs a terrific salty flavor punch and has SO many great uses. You will find yourself searching for all sorts of ways to incorporate it into a dish, and it's an instant appetizer when spread on crostini.
2 to 3teaspoonsfresh lemon juice(depending on how lemony you want it)
Kosher salt and freshly ground pepper(to taste)
Instructions
Place the olives, anchovies, garlic, parsley, olive oil, capers, lemon zest, and lemon juice in a food processor and pulse until the mixture is coarsely blended.
Taste and add salt and pepper as desired. Continue to pulse or puree until the mixture is as coarse or fine as you like.
Notes
Best Green Olives for TapenadeNutty and meaty Castelvetrano olives are bright green, which gives this tapenade a cheerful hue. You’ll probably have to pit them yourself, as they aren’t all that easily available pre-pitted. It's worth it (especially if you have an olive pitter, which is kind of fun to use) — enlist the help of a willing partner or pal.To pit olives without a pitter, just place them on a cutting board and use the side of a big heavy knife to press down on them, carefully giving the knife a firm smack with the side of your fist. The olive will crack, and then the pit can be popped out.StorageTapenade lasts for at least 2 weeks in a covered container in the fridge. Use it by the spoonful as you need it. Toss it if it gets a whitish coating on the top or starts to smell funky.