This dish was inspired by an olive salad I sampled at a nearby supermarket’s olive bar. It's wonderful on crackers or as a spread on sandwiches. It can also be used in most recipes calling for tapenade.
- Add olives, garlic, capers, red pepper, and lemon zest to the bowl of a small food processor and press "chop" briefly. If you don’t have a mini food processor, put the ingredients on a cutting board and chop well with a knife or chopper tool. Add the chopped mixture to a small bowl.
- Add pepper, mustard and olive oil to the olive mixture and stir well to blend.