Traditional Tapenade
INGREDIENTS
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1/2 cup Black Ripe Pitted Olives
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1/4 cup Green Ripe California Olives
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1 tablespoon chopped fresh parsley
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1 tablespoon roughly chopped shallot
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2 tablespoons Capers, drained
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1 tablespoon finely chopped sweet red pepper
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2 drops red pepper sauce, or more to taste
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1/2 teaspoon minced fresh garlic
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1 tablespoon lemon juice
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1/2 teaspoon anchovy paste
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zest from half a lemon
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1/4 teaspoon fresh oregano leaves
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