Ingredients

6 ounces of pitted, oil-cured olives
6 ounces of pitted Spanish olives
3 tablespoons of drained capers
2 tablespoons of olive oil
1 to 2 tablespoons of fresh lemon juice
1/4 cup of fresh oregano leaves
1 tablespoon fresh thyme leaves
2 tablespoons balsamic vinegar

Directions

Place all ingredients in the bowl of a food processor and pulse until a coarse pate is formed. Transfer tapenade to a bowl and serve immediately or chill for 1 hour.

To store tapenade in the refrigerator, cover top with a thin layer of olive oil. Mix thoroughly before serving.