Most store-bought olive tapenades have a base of black olives. Replacing with green olives provides brininess, plus parsley adds a bright pop of freshness.
- 1 cup chopped parsley
- 1 ½ cups pimiento-stuffed green oliveso
- 1 clove garlic
- 1 tbsp capers, drained
- ½ lemon
- 5 tbsp olive oil
- Roughly chop parsley. Into food processor, add parsley along with olives, garlic, and capers. Zest lemon into food processor.
- Pulse mixture until finely chopped.
- Pour in oil and pulse until combined, scraping down mixture if needed. Season with pepper.