Olive Tapenade

This is a recipe I make all the time and it makes a large batch.

1 C. Kalamata Olives, pitted
1/2 C. Mezzetta Green Spanish olives
1 C. Black olives
1 Clove garlic, chopped
1-1/2 T. Capers, drained
1 T. Freshly chopped parsley (optional, use if you have on hand)
1-1/2 T. Olive oil
1 T. Fresh lemon juice
Salt and freshly ground pepper to taste

Crostini

Combine the ingredients and process in a food processor, coarsely chopped. Taste and adjust to your liking, and then process until finely chopped, but not pureed. You can keep it chunky if you like.  
 
Note that you can mix up the measurement of the olives. I sometimes have more green Spanish olives than the other olives. 

Here's my recipe for crostini:  https://monicacooks.blogspot.com/2024/06/crostini.html