Simple tapenade

Great for anytime you need a quick dip, sandwich addition, or spread! I like the big, salty flavor of a Kalamata for this if it is for a dip. But a tapenade with more delicate and mild olives is great for topping fish, chicken, or grilled vegetables (where I might add some garlic as well). You can also experiment both the ratios below and with other ingredients as well. This is a great base recipe!

Prep time: 1/4 cocktail

1 1/2 cup pitted olives, Kalamatas and/or other olive varieties, drained and lightly rinsed
1/4 cup Italian flat-leaf parsley
1/3 cup olive oil
1 TBSP fresh squeezed lemon juice + 1/2 tsp of the grated zest 
2 anchovy filets (optional)
1-2 TBSP capers + 1/2 tsp caper brine
2 TBSP shallots, finely minced
1/4 cup pine nuts
Black pepper to taste

You can lightly toast the pine nuts in a dry pan if you would like, as this brings out their full flavor. But this is an optional step. 

Combine everything EXCEPT capers, shallots, pine nuts, and pepper in food processor. Pulse the mixture until you reach the desired consistency (finely broken down but not all the way into a paste). 

Transfer olive mixture to a bowl and stir in capers, shallots, pine nuts, and pepper. 

Adjust seasoning to taste.

(Sometimes the ingredients will release liquid and it'll pool a little if the tapenade stands fro a few minutes. You can add a couple pinches of bread crumbs to absorb excess liquid. Just don't add so much bread crumbs that you change the flavor or texture of the final product.)