Ingredients
1/3 cup brined capers (from a 3.75-ounce jar), drained and coarsely chopped
1/4 cup extra-virgin olive oil
2 teaspoons finely grated lemon zest, plus 2 tablespoons fresh juice (from 2 lemons)
1/4 cup finely chopped fresh flat-leaf parsley
Preparation
Combine all ingredients in a bowl. Spoon into an airtight container. Tapenade can be refrigerated up to 1 week.
