Olive Tapenade

Name: Olive Tapenade
Prep time: 10 min
Total time: 10 min
Yield: 1 1/2 Cups
Ingredients: 1 cup Castelvetrano olives, pitted*; 1/2 cup Niçoise or Kalamata olives, pitted*; 1/4 cup lightly packed fresh flat-leaf parsley (thin stems are ok); 1 tablespoon drained capers; 1/4 cup extra virgin olive oil; 2 medium cloves garlic, pressed or minced; 1 tablespoon lemon juice

sauces appetizers

Prep Time: 10m

Total Time: 10m

Yield: 1 1/2 Cups

Ingredients

1 cup Castelvetrano olives, pitted*
1/2 cup Niçoise or Kalamata olives, pitted*
1/4 cup lightly packed fresh flat-leaf parsley (thin stems are ok)
1 tablespoon drained capers
1/4 cup extra virgin olive oil
2 medium cloves garlic, pressed or minced
1 tablespoon lemon juice

Instructions

In the bowl of your food processor, combine all of the ingredients (pitted olives, parsley, capers, olive oil, garlic and lemon juice)
Pulse briefly about 10 times, then scrape down the sides of the jar
Pulse 5 to 10 more times until well chopped, but not pureed, or until you reach your desired texture.
Serve as desired.
Store leftovers in the refrigerator for up to 2 weeks.

Notes

This is much easier with a food processor but can be done by just finely chopping all the olives.

Difficulty rating with chopping: 4 Difficulty rating with a food processor: 2 Splitting the difference gives this a 3