A simple, classic recipe for an olive tapenade.
- 3 cloves garlic, peeled
- 1 cup pitted kalamata olives
- 2 tablespoons capers
- 3 tablespoons chopped fresh parsley
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- salt and pepper to taste
- Place the garlic cloves into a blender or food processor; pulse to mince.
- Add the olives, capers, parsley, lemon juice, and olive oil.
- Blend until everything is finely chopped.
- Season to taste with salt and pepper.