Spicy olive tapenade

• 1/2 lb kalamata olives
• 1/2 lb green olives with garlic cloves
• 4 sundried tomatoes packed in oil
• 1 tsp oil from sundried tomatoes
• 3 tbsp pickled jalapenos (more or less to taste)
• 2 tsp juice from jalapeno jar
• 1/4 tsp black pepper

1. Place all in food processor and pulse until chopped to desired size.
2. Store in fridge.

kalamata olives, green olives, tomatoes, tomatoes, black pepper

Taken from cookpad.com/us/recipes/345380-spicy-olive-tapenade (may not work)