Recipe n°5

Tapenade Rocco Cartia – for 10 people 2 cups green and black Olives, rinsed and pitted 5 salted Anchovies, rinsed 2 tablespoons Capers, rinsed 2 Garlic clove, minced about ¼ cup extra virgin Olive oil 1 teaspoon grated Lemon zest ¼ teaspoon Fennel pollen 1 teaspoon Parsley Combine the olives, anchovies, capers and garlic in a food processor and pulse adding olive oil as necessary to form a rough spreadable paste. Add the lemon zest, finely chopped pasley and fennel pollen and pulse to combine. Transfer to a jar and cover with a thin layer of olive oil.