Olive-Caper Tapenade with Fresh Mint

• 1/2 cup flat-leaf parsley leaves
• 1/4 cup mint leaves
• 1/4 cup extra-virgin olive oil
• 2 tablespoons capers, drained
• 1/8 teaspoon crushed red pepper
• 1 cup assorted olives (about 5 ounces), pitted

1. In a food processor, pulse the parsley, mint, oil, capers and crushed red pepper until finely chopped.
2. Add the olives and pulse until finely chopped but not pureed.

flatleaf parsley, mint leaves, extravirgin olive oil, capers, red pepper, assorted olives

Taken from www.foodandwine.com/recipes/olive-caper-tapenade-with-fresh-mint (may not work)