Olive-Garlic Tapenade

• 3/4 of a cup - a full cup of black olives (I prefer to use kalamata olives)
• 2 large cloves of garlic
• 3 stems of fresh parsley 
• 1 & 1/2 tablespoons of freshly squeezed lemon juice
• optional: 2 tablespoons of fresh capers
• Salt and pepper to taste

In a food processor, mix together all ingredients until they are fine. Serve on fresh baguette or crackers.

Photos by Alvaro Chocano De Rossi