Blend the olives and capers

• Add the pitted black olives to a small food processor (remove the flesh from the stones first if not pitted).
• Add the drained capers, rinsed if they are salted.

Add the remaining ingredients

• Add the garlic, extra virgin olive oil, lemon juice, salt, black pepper and flat leaf parsley.

Blend to a spreadable consistency

• Blend, scraping down the sides a couple of times, until spreadable.
• Taste and adjust the salt.

Serve

• Transfer the tapenade to a bowl and serve as an appetizer with crunchy crostini.
• Store leftovers in an airtight container with a little olive oil on top, in the fridge for about a week.