Olive Tapenade | Blue Flame Kitchen

Ingredients

• 2/3 cup kalamata olives, pitted and chopped
• 1/4 cup finely chopped red onion
• 2 tbsp chopped fresh parsley
• 1 tbsp extra-virgin olive oil
• 1/2 tsp oregano, crumbled
• 1/4 tsp freshly ground pepper