Black Olive Tapenade - cooking recipe

Ingredients

4 ounces pitted black olives, drained
4 ounces oil-cured Greek olives, pitted and drained
1/3 cup capers, drained
2 garlic cloves, minced
1/4 teaspoon dried thyme
1 tablespoon Dijon mustard
1 teaspoon lemon juice, to taste
1/4 teaspoon fresh ground pepper
3 tablespoons fresh parsley, minced

Preparation

In a food processor, pulse olives until coarsely chopped.
Add capers, garlic, thyme and dijon mustard; puree.
Move to a mixing bowl.
Add lemon juice and pepper to taste to pureed mixture. Stir in parsley.
Serve with slices of toasted French bread. Enjoy!