INGREDIENTS
1 cup
kalamata olives (pitted)
1 cup
large green olives (pitted)
1 cup
California olives (pitted)
1
red bell pepper (roasted and cut into 1″ pieces)
4 cloves
garlic
1 tbsp
parsley (loosely chopped)
1 tbsp
basil (loosely chopped)
3 tsp
lemon juice
2 tbsp
capers
5 tbsp
olive oil