Wednesday, 25 May 2016  • Recipes,

2 Cups Mixed Olives, drained and pitted (Green, Black, and Kalamata)
1 Cup Sun-Dried Tomatoes, drained
2 Large Cloves of Garlic
1/3 Cup Fresh Basil, chopped
1/4 Cup Fresh Parsley, chopped
1 Tbsp. Lemon Juice
1 Tbsp. Olive Oil
Black Pepper to taste

The instructions are simple: add all ingredients to a food processor or high-powered blender and pulse until the tapenade reaches your desired consistency, depending on whether you want it chunky or spreadable. Don't have a blender or food processor? No problem. Just roughly chop the ingredients, combine in a bowl, and mix thoroughly. Done!