Olive tapenade is a briny and salty spread made from a variety of finely chopped olives, capers and other ingredients. My homemade version is easy-peasy and tastes better than anything you could buy at the grocery store.
Coarsely chop the olives and capers and put them in a medium bowl.
Finely chop the parsley and garlic and add them to the bowl with the olives.
Squeeze the juice of the lemon over the olive mixture, then add the olive oil. Stir well and serve immediately or cover and refrigerate until you're ready to serve. You can refrigerate the tapenade for up to 5 days.
You can use any type of olive you enjoy most. I think the combination of green and black olives looks really pretty.This dip tastes great with Crunchmaster crackers and looks beautiful on a Mediterranean charcuterie board, which you can serve at your next social gathering, BBQ, or for a surprise dinner for your family. My kids love charcuterie board night!