Orange-Scented Olive, Parsley, and Sun-Dried Tomato Tapenade

Ingredients

• 1-1/2 Cups Finely Chopped Parsley (I use a food processor for this task)
• 1/2 Cup Chopped Olives
• 1/2 Cup Diced Sun Dried Tomatoes
• 1/2 Cup (Diced Red Onion)
• 1 Large Cloves Garlic (sliced)
• 2 Tablespoons Olive Oil (or more to achieve the consistency you prefer)
• Zest of One Small-Medium Naval Orange
• Sea Salt and Freshly Ground Black Pepper (to taste)

Instructions

1. 1

   If using a food processor to chop the parsley, simply leave it in the bowl and add the olives, sun-dried tomatoes, onion, and garlic to it.

2. 2

   Pulse the mixture until all ingredients are very finely chopped.

3. 3

   With the motor running, stream in the olive oil and turn off. Avoid over-processing, as you want to see flecks of color and you want the mixture to have a fine texture but not be completely smooth.

4. 4

   Add zest and pulse a couple of times.

5. 5

   Check for seasoning and add salt and pepper to taste, pulsing a couple of times to blend.

6. 6

   Serve immediately or refrigerate in an airtight container until serving time.