Ruth Reichl's Tapenade, Super Easy and Elegant!

• 2 cups pitted kalamata olives
• 3 garlic cloves
• 1 tablespoon small caper, drained
• 1 tablespoon lemon zest
• 13 cup extra virgin olive oil

1. Combine olives, garlic, capers and lemon zest in a food processor and blend until smooth paste forms, about 3 minutes.
2. With motor running, add olive oil in a steady stream and pulse until well combined.
3. Hint: I use my cherry pitter to pit the olives.

olives, garlic, caper, lemon zest, extra virgin olive oil

Taken from www.food.com/recipe/ruth-reichls-tapenade-super-easy-and-elegant-141917 (may not work)