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AlbertBevia
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Grab ½ cup of black pitted olives, ½ cup of green spanish olives and 2 tablespoons of capers, add to a strainer and rinse with water, then pat dry
Finely mince 1 clove of garlic, add it to a mortar, add the olives and capers to the mortar, and start to pound with a pestle until you form a paste
Add ½ teaspoon of dried thyme, ½ teaspoon of dried oregano, a pinch of sea salt, some freshly cracked black pepper, and mash together with the olive mixture
Next add 1 teaspoon of fresh lemon juice, 2 tablespoons of extra virgin Spanish olive oil and mix everything together
Cover the olive tapenade with some seran wrap and add it to the fridge for at least 1 hour to let all the flavors develop
Serve with some garlic toast or pita chips and enjoy!