Green Olive Tapenade
- 2 cups Spanish green olives
- 2 tablespoons capers
- 7 fresh Spanish marinated anchovy fillets
- 1 teaspoon lemon zest
- 1 teaspoon finely chopped parsley
- 1/2 cup olive oil
Put all ingredients except olive oil in food processor and pulse until thoroughly pureed. Add olive oil and pulse until incorporated.
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