Olive-Scallion Tapenade


6 tbsp olive oil
Juice of 1⁄2 lemon
1⁄2 cup black olives, pitted
2 tbsp scallions, greens only, chopped
1 tbsp capers, drained and rinsed
1 tbsp nasturtium leaves or petals, chopped
1 tbsp fresh parsley, chopped
3 anchovy fillets


In a food processor, blend all ingredients until finely ground. Spread on toast or crackers.

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