How to make tapenade

Instructions

Place the garlic in the food processor whizz away on its own, to make sure it is well-chopped before you add the other ingredients. Add the olives and anchovy and whizz again until you have a just-chopped consistency (there's no need for a smooth paste, a rustic chop is nicer.) Add the capers and lemon zest and juice and pulse until incorporated. Add a swirl or two of olive oil, as needed, for the richness of flavor and a saucy consistency. If you're lazy (like we are), then add the parsley and pulse again. If you'd like your garnish to be more uniformly chopped and distributed, chop by hand and add. There's no need for salt since the olives, capers, and anchovy are all delightfully naturally salty. For this reason, tapenade also keeps well in a sealed jar in your fridge — at least a couple of weeks.