Spanish Tapenade

Makes: about 2 cups

INGREDIENTS

1 large garlic clove, peeled
One lemon, zested
2 tablespoons capers, rinsed
4 anchovies
1 tablespoon fresh Italian flat leaf parsley
2 tablespoons extra virgin olive oil
2 cups pitted kalamatas
Freshly ground black pepper, to taste

PROCEDURE

In the food processor, fitted with the metal chopping blade, chop the garlic, zest, capers, anchovies and parsley. Add the oil and olives and process to form a “chunky” paste.

Season to taste with freshly ground black pepper and serve as a spread on croutons or crackers.