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.