Ingredients
- 2 cups green olives
- ¼ cup tarragon fresh leaves
- 1 tablespoons capers
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
- 3 tablespoons extra-virgin olive oil
- Salt and pepper
- 1/2 teaspoon chili flakes optional
Instructions
- Strip the tarragon leaves from the stems by holding the stem at the top and pulling downward. Be sure to pinch off the tender top leaves as well.
- Finely chop the tarragon leaves.
- In a food processor, roughly chop the olives and capers. For a chunkier texture, add the olives gradually and pulse a few times, rather than blending continuously.
- In a small bowl, mix together the chopped olives, capers, tarragon, lemon zest, lemon juice, and olive oil.
