Olive Tapenade

Step 1

Coarsely chop the olives and capers and put them in a medium bowl.

Step 2

Finely chop the parsley and garlic and add them to the bowl with the olives.

Step 3

Squeeze the juice of the lemon over the olive mixture, then add the olive oil. Stir well and serve immediately or cover and refrigerate until you're ready to serve. You can refrigerate the tapenade for up to 5 days.