Italian Salsa Verde Tapenade
Salty, tangy, herby, and just rich enough. You can serve it as a dip with bread or crackers, use it as a spread on sandwiches, or spoon it over grilled veggies or meat.
Servings: 2 cups
Ingredients
- 2 c Castelvetrano olives
- 2 c flat leaf parsley
- 1 small clove garlic
- 4 anchovy fillets
- 1 tbsp capers
- squeeze of lemon juice
- ½ c extra virgin olive oil
Instructions
- Combine all ingredients in the bowl of a food processor. Pulse until the tapenade is combined but still has a bit of texture to it. Add more olive oil as needed to reach your desired consistency. Taste and adjust salt and lemon juice as needed.