Dan Robitaille’s Kalamato Olive Tapenade

3 cloves garlic, peeled
1 cup pitted Kalamato olives
2 tablespoons capers
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
2 tablespoons olive oil
Salt and pepper to taste (I don’t add either of these)
Chop/mince all the above together adding your liquids last.

Best if made the day before.