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
1 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.