Tangy and slightly sweet, this tapenade is great for a dip, as a compliment to a sandwich, or as a topping to a dinner dish. With only 1 minute of prep time, you can't go wrong!
1/4 cup Italian parsley, packed
2 garlic cloves
1/2 cup kalamata olives
2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1-2 tbsp capers
Add the garlic and parsley to a food processor. Pulse until finely chopped.
Add the remaining ingredients EXCEPT for the capers, you'll add these at the end. Pulse repeatedly until nicely chopped, but not smooth.
Scrape out into a bowl, then add the capers.
Eat immediately and refrigerate extra for up to 5 days.