Tapenade

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Tapenade

Ingredients

• 1 cup Castelvetrano olives, pitted
• ½ cup Niçoise or Kalamata olives, pitted
• ¼ cup lightly packed fresh flat-leaf parsley
• 1 tablespoon of basil
• 1 tablespoon drained capers
• ¼ cup extra virgin olive oil
• 2 medium cloves garlic, pressed or minced
• 1 tablespoon lemon juice
• salt and pepper to taste

Instructions

1. In the bowl of your food processor, combine all of the ingredients. Pulse briefly about 10 times, then scrape down the sides of the jar.
2. Pulse 5 to 10 more times until well chopped, but not pureed, or until you reach your desired texture. Serve or store leftovers in the refrigerator for up to 2 weeks.