Olive Tepanade

Recipe Ingredients:
1 cup kalamata or Niçoise olives, pitted
1 garlic clove, peeled
1 tablespoon capers, drained and rinsed
3 oil-cured anchovy fillets
Zest and juice of half a lemon
Freshly ground pepper to taste
1 teaspoon Dijon mustard (optional)
2 tablespoons chopped parsley (optional)
1 to 2 tablespoons extra-virgin olive oil
1 baguette, sliced into rounds and toasted

Coarsely chop olives, garlic, capers, anchovies and lemon zest on parchment-covered cutting board. Place chopped mixture in a bowl. Add pepper, mustard, parsley and juice of the zested lemon, and stir in enough olive oil to bind the mixture together. Serve on baguette rounds as an hors d'oeuvre or on sandwiches, grilled chicken or fish. Makes 1 cup

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