Olive Tapenade

From the executive chef at Gallo of Sonoma, Bruce Riezeman. Delicious!

• Ready In: 30 mins
• Yields: 2 cups

Ingredients

• 2  tablespoons anchovy fillets, chopped fine
• 1 1⁄2 cups kalamata olives, chopped fine
• 3  tablespoons capers, rinsed and chopped fine
• 1  lemon, zest of
• 3  garlic cloves, chopped fine
• 1  tablespoon Italian parsley, chopped
• 1⁄2 cup extra virgin olive oil
• 1⁄2 teaspoon fresh ground black pepper
•  sea salt

Directions

1. Combine all ingredients and season with salt and pepper at the end.
2. Since you have salty anchovies and olives, be careful of the amount of salt you use.
3. This recipe can be done completely in the food processor, although both Bruce and I prefer the clean cut of a hand chop.
4. If you use the processor, blend all the ingredients except the olive oil until they are finely chopped.
5. Then with it running, add the olive oil slowly to the chopped mixture until it has been absorbed.
6. This will hold in the frig for weeks, so enjoy!