Mixed Olive Tapenade

Drain olives and capers; place in the bowl of a food processor. Add lemon zest and parsley; process a few seconds to chop and blend ingredients together. Drizzle in olive oil, pulsing occasionally, until tapenade reaches your desired consistency. You may need a bit more or less than the 1/4 cup. The tapenade should be moist, but not runny. Serve with bread or crackers.

Note: You can use any combination of olives you like: all green, all black, half and half, the mix I use— whatever you like! Capers control the saltiness, so adjust to taste.