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Roasted Garlic Tapenade

For the roasted garlic
-Slice the top 1/4 of your desired amount of garlic
-Drizzle well with EVOO, season with salt and pepper
-Cover with foil and bake at 350f for 1 hour, check every 10 minutes after until desired doneness

For the tapenade:
1 cup pitted Kalamata olives
1 cup pitted Castelvetrano olives
5Tbsp capers
4 brown anchovies
1 whole head roasted garlic
4Tbsp EVOO
Zest of one lemon
Juice 1/2 lemon
3Tbsp chopped parsley
1/2tsp black pepper

-Combine all food processor and pulse until desired consistency. I prefer mine still ever so slightly chunky but that’s personal preference.
-Taste and add more lemon juice and salt if needed (salt unlikely)

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