Ingredients
- 1 cup pitted kalamata olives
- 1 cup pitted green olives
- 2 tablespoons capers drained
- 2 cloves garlic minced
- 1/4 cup fresh parsley chopped
- 1 tablespoon lemon juice
- Black pepper to taste
- 1/4 cup extra-virgin olive oil
Instructions
- In a food processor, combine kalamata olives, green olives, capers, minced garlic, chopped parsley, lemon juice, and black pepper.
- Pulse the mixture until it is coarsely chopped, ensuring not to over-process to keep some texture. Scrape the sides of the food processor occasionally between pulses.
- Drizzle in half of the olive oil and pulse a couple of times to combine.
- Transfer the tapenade to a bowl, drizzle with remaining extra virgin olive oil, and serve with slices of baguette or as a condiment.