(1) 6-ounce can pitted black olives
(1) 6-ounce can pitted green olives
1/3 cup olive oil
1/4 cup fresh parsley leaves
2 tablespoons capers
2 cloves of garlic, grated or finely minced
zest of 1 lemon
juice from half a lemon
Combine all the ingredients in your food processor. Pulse until combined and chopped, about 20 pulses.
Serve room temperature or cold.
Will keep refrigerated in an airtight container for 1 week.
I don’t find that this needs any salt or pepper, but feel free to add some if you like!