Olive Tapenade

Ingredients

• 1 cup Castelvetrano olives, pitted

• 1/2 cup kalamata olives, pitted

• 1/4 cup flat-leaf Italian parsley

• 1/4 cup extra virgin olive oil

• 1 tbsp capers, drained

• 2 cloves garlic, chopped

Instructions

1. Combine all ingredients into a food processor. Pulse about 10 times, until everything is roughly chopped.

2. Remove the lid and scrape down the sides of the food processor. Pulse another 5-7 times, until desired consistency. It shouldn’t be processed into a paste but should form loose clumps when picked up with a spoon. Serve as desired or store in the fridge for up to two weeks.