Ingredients:
1 cup Castelvetrano olives, pitted
½ cup Niçoise or Kalamata olives, pitted
¼ cup lightly packed fresh flat-leaf parsley (thin stems are ok)
1 tablespoon drained capers
¼ cup extra virgin olive oil
2 medium cloves garlic, pressed or minced
1 tablespoon lemon juice
Directions:
- In the bowl of your food processor, combine all of the ingredients (pitted olives, parsley, capers, olive oil, garlic and lemon juice).
- Pulse briefly about 10 times, then scrape down the sides of the jar.
- Pulse 5 to 10 more times until well chopped, but not pureed, or until you reach your desired texture.
- Serve as desired. Store leftovers in the refrigerator for up to 2 weeks.