Olive Tapenade

135 g pitted, brine-cured black olives drained 

3 g anchovy paste or anchovy filets

2 tablespoons capers rinsed

1 tablespoons parsley coarsely chopped

2 cloves garlic roasted if desired

2 tablespoons lemon juice 

Salt and freshly ground black pepper

2-3 tablespoons olive oil

In a food processor, combine olives, anchovies, capers, parsley, garlic, lemon juice, and seasonings. Pulse 2 to 3 times until coarsely chopped.

Drizzle in olive oil and pulse a few more times until a chunky paste forms, scraping down the sides as needed. Season to taste with salt and pepper and serve at room temperature.