Three Olive Tapenade 1 cup kalamata olives, pitted 1 cup large green olives, pitted 1 cup California olives, pitted 1 each red bell pepper, roasted and cut into 1″ pieces (see instructions below) 4-5 cloves of garlic 1/2 oz parsley, loosely chopped 1/2 oz basil, loosely chopped 3 tsp lemon juice 2 Tbsp capers 5 Tbsp olive oil