Ingredients:

• 2 ½ cup mixed pitted & drained olives – Black, Kalamata, or Green
• 2 tablespoons capers
• 2 tablespoons marinated sun dried tomatoes
• 2 cloves of garlic – chopped
• 1 teaspoon dried oregano
• ¼ cup fresh parsley leaves – chopped
• 6 fresh basil leaves
• Juice of ½ lemon
• ¼ cup extra virgin olive oil
• ¼ teaspoon fresh cracked pepper

Directions:

1. 01. In a food processor, add the olives, capers, tomatoes, garlic, oregano, parsley, basil, lemon juice, olive oil, and black pepper.
2. 02. For a chunky spread, pulse up to 15-17 times, stopping to scrape down the bowl a few times.
3. 03. For a spreadable tapenade, process until a paste is formed, stopping to scrape down the bowl a few times.
4. 04. Garnish with parsley leaves and a drizzle of olive oil. Serve with crackers,  baguette, pita or veggies such as cucumber, or celery.

Note: Any leftover can be stored in a sealed container in the refrigerator for up two weeks.