Olive Tapenade recipe | PCC Community Markets

Ingredients

• 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