French Olive Tapenade

Ingredients

1 cup Kalamata olives, pitted
1 cup green olives, pitted
2 tablespoons capers, drained
1/4 cup sun-dried tomatoes, oil-packed
2 tablespoons fresh basil leaves
2 tablespoons fresh parsley leaves
1/4 cup extra-virgin olive oil
1 garlic clove
Salt and pepper to taste

Directions

Drain the olives and capers. If using sun-dried tomatoes in oil, drain them as well.

In a food processor, combine the olives, capers, sun-dried tomatoes, basil, parsley, and garlic. Pulse until finely chopped.

With the processor running, slowly add the olive oil until the mixture is well combined and reaches the desired consistency. Season with salt and pepper to taste.

Transfer the tapenade to a serving bowl and enjoy immediately, or store in the refrigerator for later use.