Olive Tapenade

Ingredients

• 1 1/2 cups pitted green and black olives
• 3 tablespoons capers, rinsed
• 1 1/2 tablespoons chopped parsley
• 1/2 tablespoon each minced basil, oregano, and thyme
• 3 cloves garlic, minced
• 3 tablespoons lemon juice
• 1/4 cup olive oil
• Salt and pepper

Instructions

1. Place all of the ingredients except the olive oil and salt and pepper into a food processor. Pulse a few times to coarsely chop.
2. Drizzle in the olive oil and pulse a few more times. Stir in salt and pepper to taste.
3. Refrigerate until ready to serve. Can be made up to 4 days in advance.