Never buy olive tapenade again! This takes two minutes to make and is so yummy. Quantities of each ingredient can be altered slightly so you can make it to suit your taste.
2 cups kalamata or green olives, pitted and rinsed
2 tbs capers, rinsed
1/2 lemon, juiced
1 small clove garlic, crushed
3 tbs olive oil
Step 1 - Place all ingredients, except oil, into a food processor and process until chopped.
Step 2 - Add oil and process until well combined, scraping down sides half way through.
A combination of kalamata and green olives can be used.
Olive Tapenade tastes better the next day so make in advance if possible.