1 1/4 cups Garlic Stuffed Gordial Olives, with the garlic removed
1 Tbsp. capers, drained
2 garlic cloves, minced (use the garlic from the olives)
1 Tsp. fresh lemon juice
1/4 cup of Olive Lucy Extra Virgin Olive Oil (we currently recommend either our Arbosana EVOO from Portugal or Arbequina from Chile)
1 Tbsp. fresh parsley, chopped
Salt and pepper to taste
In a food processor, combine the olives, capers and minced garlic an blend on low speed. As the olive, capers and garlic are chopped finely in the processor, gradually add the lemon juice and oil and process until well blended. Transfer the tapenade into a bowl. Mix in the chopped parsley. Season with salt and pepper to taste.