This is the kind of dressing you want to have around as often as possible — briny, salty — lemony, bright, robust, and it goes with everything from chicken to vegetables.
2teaspoonsfresh lemon juice,approximately (depending on how lemony you want it)
Kosher salt and freshly ground pepperto 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
This can be made with black olives as well — the only real piece of advice is stay away from water packed canned olives for this. I know they are convenient, and believe me I have a can around at all times for back up, but you won’t get the rich, layered flavor of making tapenade with canned olives that you will get from cured olives.