Tapenade

• Olives: I highly recommend using pitted olives to save yourself from extra prep. Stick with one variety of olives or use a combination. I love using 1 cup kalamata olives and 1/2 cup Castelvetrano olives (this combo is also used in the photos).
• Olive oil: Go for a good-quality extra-virgin olive oil. It adds to the flavor of the tapenade and loosens the mixture.
• Lemon: A good squeeze adds just the right amount of acidity to balance the brininess.

Process the ingredients in a food processor. Pulse, scraping down the sides as needed, until the mixture is finely chopped but not puréed.

You can use a few sun-dried tomatoes or half or a roasted red pepper as an alternative to capers.