Ingredients:

  • 1 cup (150g) Kalamata olives, pitted and drained
  • 1/4 cup (50g) capers, rinsed and drained
  • 2 cloves garlic, peeled
  • 1/4 cup (60ml) extra virgin olive oil
  • 1 tablespoon (15ml) fresh lemon juice
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon freshly ground black pepper

Instructions:

  1. Gather and measure all ingredients.
  2. In the food processor, add kalamata olives, capers, and garlic.
  3. Process until the mixture is coarsely chopped.
  4. With the processor running, gradually pour in the olive oil until well combined.
  5. Add lemon juice, oregano, and black pepper; pulse until desired consistency is reached.
  6. Taste and adjust seasoning as necessary.
  7. Transfer the tapenade to a serving bowl.