2tablespoonsextra virgin olive oil(use the good stuff!)
1/4teaspoonfreshly ground black pepper
1teaspoonyellow or red miso paste(optional - see notes)
Add all ingredients to small food processor. Pulse until the tapenade is finely chopped. Pop open the lid of the food processor and taste. Does it need more acid? Add another teaspoon on lemon juice. Does it need more heat? Add a few more turns of the pepper grinder. Does it need a bit more fresh, “green” notes? Add another tablespoon of parsley leaves. Pulse again and store in an airtight container in the refrigerator for up to a week.
A very smart reader mentioned adding a little miso paste to the tapenade to add a savory note that would usually be provided by anchovies. I thought I'd mention it here, for those that want to try it!