Tapenade

Alex hates olives, but he loved this tapenade (olive spread) on his Mediterranean Pizza Wrap (recipe will be posted).  Serve it on the wraps, or use as a Sandwich spread, or as a pasta sauce (lightly, like a pesto sauce.)  Anyway you serve it, it tastes great! 

Tapenade
2 cups Nicoise olives, pitted (I couldn't find these so I used 1 cup black and 1 cup green olives.  Tasted great)
2 tsp capers, rinsed and drained
3 cloves garlic
2 Tbsp olive oil
1 Tbsp freshly squeezed lemon juice
1/4 tsp freshly ground black pepper

Combine the olives, capers, and garlic in a blender.  Pulse until coarsely chopped.  Combine the oil and lemon juice in a measuring cup.  With the machine running, add the oil mixture through the feed tube to blend into a rough paste.  Add the pepper and pulse to combine.

Transfer to an airtight container.  Refrigerate for up to 2 weeks.