Lemon- Olive Tapenade

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1 cup pitted brine-cured black olives, such as nicoise or kalamata

1 medium shallot, quartered

1 large clove garlic

4 anchovy fillets

2 tablespoons capers

1 tablespoon finely grated lemon zest

2 tablespoons lemon juice

1/8 teaspoon pepper

1/4 cup extra-virgin olive oil

2 tablespoons chopped flat-leaf parsley

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