Any type of olive can be used to make tapenade, but brine-cured black olives are the usual choice. For an especially robust tapenade, try a combination of half oil-cured and half brine-cured black olives.
Put the olives, capers, anchovies, garlic, and mustard in a food processor and pulse until smooth. With the motor running, add the lemon juice and oil. Transfer to a bowl and stir in the parsley and 1/4 tsp. pepper.
Make Ahead Tips
Tapenade can be refrigerated in an airtight container for up to 1 month.
nutrition information (per serving):
per 1 Tbs.;
sat fat g
Photo: Scott Phillips