Tapenade

From Molly Katzen's Vegetable Heaven

Ingredients:

1.5 cups pitted Kalamata olives
1 medium clove garlic
1/2 teaspoon grated lemon zest
1 tablespoon capers, rinsed and drained
a handful of fresh parsley
1 to 2 tablespoons fresh lemon juice
up to 3 tablespoons olive oil, as neded

Place the olives, garlic, lemon zest, capers, parsley,
and 1 tablespoon of the lemon juice nin a blender or food
procssor and work until it is almost smooth, but still
retains a little bit of texture.

Drizzle in the olive oil, one tablespoon at a time,
pulsing between additions. Add only enough oil to bind
the paste. Taste to see if it needs more lemon juice.

Scrape the mixture into a small jar with a tight-fitting
lid, and store in the refrigerator.

Tapenade keeps well for up to a month, but is unlikely to last that long because it's so good!

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