Olive Tapenade

Ingredients

1 can pitted black olives, drained

1 can pitted green olives, drained

1 garlic clove, finely chopped

2 tsp chopped fresh basil

2 tsp chopped fresh thyme

2 tsp chopped fresh flat-leaf parsley

1 tsp chopped fresh oregano

3 Tbsp extra-virgin olive oil

Directions:

Using a stick blender, process until coarsely chopped and well blended.

Add the olive oil last (optional). Use as a spread for bread.

Keeps in refrigerator for up to a week.