Green Olive Tapenade

Name: Green Olive Tapenade
Yield: Serves 6 (Makes about 1 1⁄2 cups)
Ingredients: 2 cups pitted, Castelvetrano olives, divided; 5 tablespoons, extra-virgin olive oil, plus extra for serving; 2 tablespoons, capers, rinsed; 2 tablespoons coarsely chopped, fresh parsley; 3 , anchovy fillets; 2 , garlic cloves, chopped; 2 teaspoons, grated lemon zest plus 2 teaspoons juice; 1 teaspoon, minced fresh thyme; 1/4 teaspoon, red pepper flakes

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Appears in Cook's Country August/September 2022

Make Ahead

Condiments

Processing the olives in stages creates the rustic texture we sought.

SERVES6 (Makes about 1 1⁄2 cups)

TIME15 minutes

WHY THIS RECIPE WORKS

For a twist on a popular Mediterranean spread that traditionally uses briny black olives and a high ratio of capers to olives—sometimes even including tuna packed in olive oil—we swapped in less briny, more buttery Castelvetrano olives. For...

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