Olive Tapenade - Fresh Flavor Boost!

A restaurant in Las Vegas called Olives, created and owned by Chef Todd English makes some of the best Olive Tapenade. I did a comb on the web for a recipe and came across this one.

Olive Tapenade, adapted from Todd English of Olives
1 cup kalamata or Niçoise olives, pitted
1 garlic clove, peeled
1 tablespoon capers, drained and rinsed
3 oil-cured anchovy fillets
Zest and juice of half a lemon
Freshly ground pepper to taste
1 teaspoon Dijon mustard (optional)
2 tablespoons chopped parsley (optional)
1 to 2 tablespoons extra-virgin olive oil
1 baguette, sliced into rounds and toasted

Coarsely chop olives, garlic, capers, anchovies and lemon zest on parchment-covered cutting board. Place chopped mixture in a bowl. Add pepper, mustard, parsley and juice of the zested lemon, and stir in enough olive oil to bind the mixture together. Serve on baguette rounds as an hors d'oeuvre or on sandwiches, grilled chicken or fish.

It was very good, not too salty even compared to all the "salty ingredients". I did add the dijon, the parsley and I actually added a small, chopped and seeded tomato. It was very good. Served over broiled halibut.