Name: Green Olive Tapenade
Yield: Makes about 3 cups
Ingredients: 10 oil-packed anchovy fillets, finely chopped; 1 cup Castelvetrano olives, pitted, crushed; 1 cup Cerignola olives, pitted, crushed; 1 cup coarsely chopped parsley; 1 cup olive oil; 1/4 cup coarsely chopped, drained capers; 2 tablespoons finely grated lemon zest; 1/4 cup fresh lemon juice; Kosher salt, freshly ground pepper

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Cerignola and Castelvetrano olives are big, briny, meaty, and sweet. If unavailable, use other types, or simplify with just one.

Recipe notes

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