This is really good. I had it a few years ago at a party and really enjoyed it. Of course I had a couple drinks in me and anything would have tasted good at that point.

Green Olive Tapenade
Servings: 4 -6

1 can whole or sliced California green olives 15-ounce,, drained
1 tablespoon capers drained
1 large garlic cloves
1 tablespoon olive oil optional
1 to 2 tablespoons flat-leaf parsley optional
¼ to ½ teaspoon red chili flakes optional
½ tablespoon lemon juice optional

Place the olives, capers, garlic cloves, and optional ingredients into a food processor and pulse 8 to 10 times, until it turns into a chunky tapenade.


Notes
Drain the olives and capers thoroughly, and dry the parsley well after rinsing. This will prevent a soggy Tapenade.

If you like your Tapenade smoother and less chunky, pulse a few more times until you achieve the right consistency. You can add more olive oil if the mixture becomes too dry.

If you prefer it less salty, drain the olives and capers and soak them for a few hours in cold water. This will gradually reduce the saltiness out of them.

Give this spread another layer of flavor and texture by adding pine nuts into the mix!

You can also use other herbs that you like. Basil, mint, and cilantro are good options.