Olive Tepenade

This is a spread made from olives and is great on bread or use to stuff poultry and fish. I use anchovies as they give a savory and umami taste to the dish. You can leave this out if you would like.
1 1/2 cups pitted, brine-cured olives( i like kalamata olives)
1 teaspoon anchovy paste or 2 anchovy filets, minced
3 tablespoons capers rinsed
1 1/2 tablespoons coarsely chopped parsley
3 cloves garlic
3 tablespoons fresh lemon juice from 2 lemons
Salt and pepper to taste.

Fresh parsley

To make this dish simply put all ingredients into a blender and puree untill a paste adding the oil at the end. Top with a bit of freshly diced parsley You can make it as smooth as you like or leave a few chunks in. Serve on toasted ciabatta bread


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