Olive Tapenade

1 can black olives
1 small bottle green olives with pimento
2 tablespoons capers
5 anchovy fillets
1/4 cup parsley leaves
1/2 cup olive oil
1 clove of garlic, rough chopped
1 tablespoon Dijon mustard
Juice and zest of 1/2 lemon

Combine all ingredients and place into food processor pulsing until roughly chopped. SLOWLY drizzle more olive oil into food processor and pulse a few more times, until mixture is incorporated, but not pureed. Season to taste. Spread on grilled breads, crackers, etc.