Chef Monsta: I cook, therefore I blog

This tasty recipe for olive tapenade is vegetarian and vegan! You can sub in artichokes, mushroom, or sun-dried tomatoes, if olives ain’t yo thang.

1/2 lb pitted kalamata olives
1/2 lb pitted green olives
4 tablespoons capers
1 lemon, zested and juiced
2 anchovies
1 sprig of rosemary
1 bay leaf
2 tbsp dijon mustard
1 garlic clove, minced
2 tbsp olive oil
pinch of salt
pepper

Blend all the ingredients in a food processor until smooth but still chunky. Season with salt and pepper, to taste (not much salt is needed because olives are salty!). Serve on slices of toasted baguette.