Kalmata Olive Tapenade
Makes about 1-2 cups
1 1/2 cups pitted kalamata olives, drained of brine
4 teaspoons capers
1 lemon, zest
1-2 teaspoons lemon juice
2 tablespoons roasted and peeled red pepper, jarred variety
1 tablespoon extra virgin olive oil
Put all of the ingredients in the bowl of a food processor fitted with the metal blade. Pulse a few times until the ingredients are finely chopped, but not pureed. It will only take a second or two.
Taste for flavor. You might want to add more lemon juice or red pepper if it is too salty.
Serve with crackers, bread slices, or toasted baguette as an appetizer. It is also great for spreading on a sandwich, stirring into pasta sauces, mixing into hummus, topping on pizza, or blending into salad dressings. My kids eat it on sourdough bread for breakfast several days a week.
Store in an airtight container or jar in the refrigerator.