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

Instructions

1. Mix anchovies, both olives, parsley, oil, capers, lemon zest, and lemon juice in a large jar or medium bowl; season with salt and pepper.
2. Tapenade can be made 1 week ahead. Cover and chill.