Mixed Olive Tapenade

• 6- 1/4 ounces, fluid Jar Pitted Country Mix Olives
• 6 ounces, fluid Can Pitted Black Olives
• 3 Tablespoons Pimento-stuffed Manzanilla Olives
• 2 ounces, fluid Capers
• 1 whole Lemon, Zested
• 3 Tablespoons Fresh Or Dried Parsley
• 1/4 cups Olive Oil

1. Drain olives and capers; place in the bowl of a food processor.
2. Add lemon zest and parsley; process a few seconds to chop and blend ingredients together.
3. Drizzle in olive oil, pulsing occasionally, until tapenade reaches your desired consistency.
4. You may need a bit more or less than the 1/4 cup.
5. The tapenade should be moist, but not runny.
6. Serve with bread or crackers.
7. Note: You can use any combination of olives you like: all green, all black, half and half, the mix I use whatever you like!
8. Capers control the saltiness, so adjust to taste.

country mix olives, black olives, manzanilla olives, fluid capers, lemon, parsley, olive oil

Taken from tastykitchen.com/recipes/appetizers-and-snacks/mixed-olive-tapenade/ (may not work)