Olive Tapenade

Ingredients:

• 2 cups pitted kalamata olives
• 2 cloves garlic, minced
• 2 tablespoons capers
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh basil
• 1/4 teaspoon red pepper flakes (optional)
• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper, to taste

Instructions:

1. In a food processor, combine the olives, garlic, capers, parsley, basil, and red pepper flakes (if desired). Pulse until the ingredients are well combined but still chunky.
2. Slowly drizzle in the olive oil while pulsing the mixture. Continue to pulse until the mixture becomes a smooth paste. You may need to scrape down the sides of the food processor a few times to ensure all ingredients are well incorporated.
3. Remove the mixture from the food processor and transfer to a serving bowl. Stir in the lemon juice and season with salt and pepper to taste.
4. Serve the olive tapenade with crackers, bread, or vegetables for dipping.