Mixed Olive Tapenade
1 cup pimento stuffed green olives
1 cup kalamata olives, pitted
1/4 cup Unflavored or Lemon Olive Oil*
1 tablespoon lemon juice
1 teaspoon Neapolitan Herb Balsamic Vinegar or worchestershire sauce
1 1/2 tablespoons capers, rinsed and drained
1 clove garlic, grated
1 1/2 tablespoons parsley
1/2 teaspoon oregano
Couple dashes of freshly ground pepper
Be sure to rinse the capers; sometimes they're very salty. Place all ingredients in a food processor and pulse until the ingredients are chopped to your liking. I like it a little chunky. Serve at room temperature.
Serve with crackers or toasted pita wedges.
It will be good if kept in the refrigerator up to 2 weeks.
Makes about 1 1/2 cups
* I was out of lemon juice so I skipped it and used Lemon Olive Oil. Worked great.