Easy Tapenade

• total time: 10 minutes

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

In the bowl of your 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 of the jar.

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.