Olive Tapenade

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  • 1 cup mixed cured pitted black or green olives
  • 2 cloves garlic
  • 2 tablespoons chopped roasted red bell peppers
  • 1 tablespoon capers, rinsed
  • 1 anchovy fillet, minced (optional)
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh mint
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 3 tablespoons olive oil
  • Salt and pepper, to taste


Combine olives, garlic, capers and anchovy (if using) in a food processor. Pulse until roughly chopped (or chop by hand).

Add parsley, thyme, mint, lemon zest, lemon juice and olive oil; pulse until tapenade is a coarse paste. Season with salt and pepper.

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