KALAMATA OLIVE TAPENADE (Chere)

By jarren

Ingredients

• 1 cup pitted Kalamata olives
• 4 anchovy fillets, rinsed and patted dry
• 2 tbsp capers
• 3-4 tbsp minced parsley
• 1 clove garlic, minced
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1/4 cup extra-virgin olive oil

Preparation

Step 1

Pulse all the ingredients, except the olive oil, only until still fairly coarse. Add the oil slowly in a steady stream as you would for mayonnaise. Cover and refrigerate up to a week.

Can be used as a filling for small mushroom caps or cherry tomatoes.