Black Olive and Lemon Tapenade

from French Appetizers, by Marie Asselin

1 cup oil-packed pitted black olives (such as Kalamata), drained (about 5 ounces)
2 tablespoons extra virgin olive oil
1 tablespoon drained capers
Two and Shelby fillets
1 tablespoon finely grated lemon zest (about one lemon)
2 tablespoons freshly squeezed lemon juice (about 1/2 lemon)
1 tablespoon chopped fresh flat-leaf parsley
1/2 clove garlic, chopped (about 1/2 teaspoon)

Add all the ingredients to a food processor or use a hand blender. Process or blend until finely and evenly chopped, scraping down the sides if needed. The tapenade will be quite thick and chunky. For a smoother, creamier texture, add an additional 2 tablespoons olive oil and process until desired consistency.