Recipe Green Olive Tapenade

[The Late Night Gourmet]

I looked at a number of olive tapenade recipes, and one thing they all seem to have in common is that they add a small amount of capers to the mix. For example, a cup of olives would have a teaspoon of capers added. I don’t see the point in that: can you even taste them?

I decided to be aggressive with the citrus, and skip the capers. Lemons are typically use, but I happen to have limes, and it worked really well.

Ingredients

2 cups manzanilla olives (with pimentos)
1 lime, juiced and zested
3 anchovies, chopped
1 garlic clove, diced
1 teaspoon sage
1 teaspoon dried parsley
2 tablespoons olive oil

Directions

1. Combine all ingredients except for olive oil in a food processor.

2. Pulse until mostly combined. Add olive oil and process until desired consistency is achieved.