Citrus Olive Tapenade

This recipe is a variation of my favorite orignal. I prefer a chunky texture, while my husband prefers a paste. It's all up to you to determine your preference. 

1/2 -1 garlic clove

1/2 orange, juiced

3 Tablespoons capers, drained

250g pitted pimento stuffed olives

Sea salt & pepper to taste

2-4 Tablespoons extra virgin olive oil.

A few drops of lemon juice to balance the taste

Optional: diced orange peel from 1/2 an orange 

Method

Combine all ingredients in a food processor and mince to a texture you prefer from chunky to paste. Taste to adjust seasoning and enjoy. Store in the refrigerator for 3 days or freeze for later. Serve with crudite, rice cakes or crackers.