Olive Tapenade

Whether it is a Muffaletta or just as an accompanying condiment for bread, I LOVE a good olive tapenade. It's bright, salty, mildly sour, and not something you see everywhere. Recently, I decided to come up with a basic version of it so that I could have it whenever I want. I'm sure this will be a base for many variations and uses in the future.

Basic Olive Tapenade

1 2.25 oz can of black olives, drained and rinsed
1/2 cup green olives with pimentos
1 tbsp drained capers
1 1/2 tbsp fresh lemon juice
2 large garlic cloves
2 tbsp olive oil
salt and pepper to taste

Mince olives and capers, making sure to very finely mince the garlic. Mix in olive oil, lemon juice, and taste for seasoning. Add salt and pepper accordingly. Cover and refrigerate for 4-6 hours (or make 1-2 days ahead) to allow garlic to mellow out. Serve with bread, on sandwiches, or as a garnish for meat dishes! Enjoy!