Tapenade

• 1 can black olives, pitted
• 1 can green olives, pitted
• 1 glass capers, drained
• 3 cloves garlic, crushed
• 1 tbsp olive oil
• 1 tbsp white wine vinegar
• 2 tbsp fresh parsley leaves, finely chopped (sub dried)
• 1/2 tsp salt

Drain olives and capers. Briefly wash the green olives and the capers to prevent too strong of a brine flavor. In a food processor, chop olives, capers and garlic to desired consistency. Add the rest of the ingredients and mix well. Adjust vinegar and salt seasoning as desired.