Got An Olive Problem?

If you're anything like my friend, Wayne, then your love of filthy martinis has left you with jars of olives in your fridge, just sitting there, juiceless and lonely.

So, I endeavored to find a recipe to solve this problem. And it came, courtesy of Food Network.

Enjoy!

GREEN OLIVE TAPENADE
Recipe courtesy Pilar Sanchez
2 cups Spanish green olives
2 tablespoons capers
7 fresh Spanish marinated anchovy fillets
1 teaspoon lemon zest
1 teaspoon finely chopped parsley
1/2 cup olive oil

Put all ingredients except olive oil in food processor and pulse until thoroughly pureed. Add olive oil and pulse until incorporated. It says it should take about 12 minutes to make.

And for those of you not interested in the fishy flavor, I have a feeling that the anchovy fillets are optional.