INGREDIENTS

• 2 Cups of olives (any three types of olives you like. I used a mix of green and black)
• 1 red bell pepper roasted and cut into 1″ pieces (can be roasted in the oven or on the grill)
• 4-5 cloves of garlic
• 2 tbsp parsley loosely chopped
• 3 tsp lemon juice
• 2 Tbsp capers
• 3 Tbsp olive oil

DIRECTIONS

• Put the olives, capers, garlic and red pepper into a food processor
• Pulse in 1 second intervals 10-15 times and scrape down the sides of the bowl
• Add the parsley lemon juice and olive oil and pulse another 10 times or so, stopping in the middle to scrape down the sides of the bowl

In my photo, I am serving the olive tapenade with homemade hummus.