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 juicedepending on how lemony you want it
Kosher salt and freshly ground pepperto taste
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.