A tasty olive tapenade with parsley, capers, lemon, and no anchovies.
3 cloves garlic, peeled
1 cup pitted kalamata olives
3 tablespoons chopped fresh parsley
2 tablespoons capers
2 tablespoons lemon juice
2 tablespoons olive oil
salt and pepper to taste
Place garlic cloves into a blender or food processor; pulse to mince.
Add olives, parsley, capers, lemon juice, and olive oil. Blend until mixture is finely chopped.
Season with salt and pepper.