ARTICHOKE AND OLIVE TAPENADE

1 cup pitted olives, chopped
about 10 small artichokes
2 cloves garlic, peeled
salt
3 anchovies
3 Tbsp capers, rinsed
zest and juice of 1 small lemon
zest and juice of 1 small orange
1/3 cup DaVero Extra Virgin Olive Oil
1/3 cup chopped fresh Italian parsley
salt and fresh pepper to taste

Pit a cup of your favorite olives, ones that are not too briney tasting.

Cook the baby artichokes until tender. Discard any tough outer leaves and slice each artichoke thinly. You should have about 1 cup of the cooked slices for this recipe.

In a mortar and pestle, or with the side of a chefs knife on a cutting board, mash the garlic with a pinch of salt until it forms a paste. Incorporate the anchovies.

In a small bowl mix together the olives, artichokes, garlic, anchovy paste, capers, the chopped zest, parsley and the juice of the lemon and orange. Add salt and pepper to taste.

Let sit for at least 30 minutes before serving to let the flavors develop. It will last in the refrigerator for several days but be aware that the raw garlic taste may 'grow' as it sits.

Note from source: Tapenades are often served on toasted baguettes as an appetizer. You can also use this as a topping on pasta or fish or with the addition of a little more oil as a vinaigrette.

Makes about 3 cups
Adapted from source: Colleen McGlynn