Artichoke and Olive Tapenade

Ingredients

Black pepper

1/2 teaspoon, or to taste

Salt

1/2 teaspoon, or to taste

Extra virgin olive oil

1/4 cup

Lemon juice

2 tablespoons

Fresh parsley

1/4 cup, chopped

Garlic cloves

2, peeled

Green olives

1 cup, pitted

Kalamata olives

1 cup, pitted

Artichoke hearts

1 cup, drained and quartered

Instructions

1. In a food processor, combine the quartered artichoke hearts, pitted Kalamata olives, pitted green olives, peeled garlic cloves, chopped fresh parsley, tangy lemon juice, and extra virgin olive oil.
2. Pulse the mixture until it reaches your desired consistency. For a rustic, chunky tapenade, a few quick pulses should suffice. If you prefer a smoother texture, continue to blend until it becomes a paste-like consistency.
3. Taste the tapenade and season with salt and freshly ground black pepper as needed. Remember, the olives already bring a salty tang, so add additional salt sparingly.
4. Transfer the tapenade to a serving bowl and refrigerate for at least 1 hour. This allows the flavors to meld together for an even more robust flavor profile.
5. Serve the Artichoke and Olive Tapenade chilled with crackers or warm bread, or use it as a delectable spread for sandwiches. Enjoy the rich, Mediterranean flavors.