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Kalamata Olive Tapenade
A tasty olive tapenade with parsley, capers, lemon, and no anchovies.
INGREDIENTS
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3 cloves garlic, peeled
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1 cup pitted kalamata olives
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3 tablespoons chopped fresh parsley
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2 tablespoons capers
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2 tablespoons lemon juice
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2 tablespoons olive oil
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salt and pepper to taste
INSTRUCTIONS
Place garlic cloves into a blender or food processor; pulse to mince.
Add olives, parsley, capers, lemon juice, and olive oil. Blend until mixture is finely chopped.
Season with salt and pepper.
