Mixed Olive Tapenade

Ingredients

• ¼ teaspoon freshly ground black pepper
• 1 garlic clove, chopped
• 1 teaspoon grated lemon rind
• 2 teaspoons chopped fresh thyme
• 1 tablespoon capers, rinsed and drained
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 cup green olives, pitted (about 4 ounces)
• + 3 more ingredients
• • 1 cup kalamata olives, pitted (about 4 ounces)
  • 3 canned anchovy fillets (about 1/4 ounce)
  • 10 oil-cured olives, pitted (about 1 ounce)

Combine all ingredients in a food processor; pulse 10 times or until olives are finely chopped.

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