Olive Tapenade
Servings: 1 cup
Ingredients
- ½ cup kalamata olives
- ½ cup black olives
- ¼ cup green olives
- ½ tbsp capers drained
- 2 garlic cloves
- 2 tbsp parsley
- 2 tbsp roughly chopped jarred roasted red bell pepper
- ½ tbsp freshly squeezed lemon juice
- 2 tbsp olive oil
- salt and pepper to taste
Instructions
- Place all of the ingredients into a food processor and pulse until everything is finely chopped and combined.
- Serve at room temperature or transfer to a sealed container and refrigerate for at least 1 hour to allow flavors to meld.