Chunky Tapenade

Ingredients

• 1 ¼ teaspoons grated lemon rind
• ¼ teaspoon freshly ground black pepper
• 2 oil-packed anchovy fillets, rinsed, patted dry, and minced
• ¼ cup olive oil
• ½ cup chopped pimiento-stuffed green olives
• ½ cup drained and chopped roasted red bell pepper
• 2 tablespoons finely chopped fresh flat-leaf parsley
• + 4 more ingredients
• • 2 tablespoons drained capers
  • 1 ½ teaspoons chopped fresh thyme
  • 1 garlic clove, minced
  • ½ cup pitted chopped kalamata olives

Combine all ingredients in a bowl, and toss gently until blended. Store in an airtight container in the refrigerator up to 1 week. Serve at room temperature.

View full recipe at My Recipes