Tapenade 1

Ingredients

• 1 cup Castelvetrano olives, pitted

½ cup Niçoise or Kalamata olives, pitted

• ¼ cup lightly packed fresh flat-leaf parsley (thin stems are ok)
• 1 tablespoon drained capers

¼ cup extra virgin olive oil

• 2 medium cloves garlic, pressed or minced
• 1 tablespoon lemon juice

Directions

1. In the food processor, combine all of the ingredients (pitted olives, parsley, capers, olive oil, garlic and lemon juice). Pulse briefly about 10 times, then scrape down the sides.
2. Pulse 5 to 10 more times until well chopped, but not pureed, or until you reach your desired texture. Serve as desired. Store leftovers in the refrigerator for up to 2 weeks.