Olive Tapenade

Olive Tapenade is delicious served as a dip alongside crusty bread with goat cheese, grilled vegetables or chicken, or tossed with cooked pasta and fresh herbs. Most recipes use anchovies, I excluded them from my recipe, and it's still very good!

20 Kalamata olives
15 Green olives with pimentos
1/4 cup chopped fresh parsley
4 cloves garlic
Juice of 1/2 lemon
1 oz. capers
1 tsp. hot pepper flakes
1 tsp. dried thyme
1/4 cup olive oil
Ground pepper to taste

Add all ingredients to a food processor, adding the oil gradually. Best served at room temperature. Will last up to a week if refrigerated.

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