How to make BLACK OLIVE TAPENADE in Provence

In a food processor, combine the black olives, capers, and minced garlic.

Pulse the mixture until coarsely chopped.

With the processor running, slowly drizzle in the olive oil until the mixture is well combined but still slightly chunky.

Add the lemon juice, dried oregano, black pepper, and salt to the mixture.

Pulse a few more times to incorporate the seasonings.

Taste and adjust seasoning if necessary, adding more salt or lemon juice as desired.

Transfer the tapenade to a serving bowl and cover with plastic wrap.

Refrigerate for at least 30 minutes to allow the flavors to meld.

Serve with crusty bread, crackers, or as a condiment for meats and vegetables.

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