Olive Tapenade and Mozzarella

Ingredients

• •1 cup pitted Kalamata olives
• •8 oz fresh mozzarella ball
• •2 cloves garlic
• •2 tablespoons fresh parsley
• •1 tablespoon capers
• •3 tablespoons extra virgin olive oil
• •1 tablespoon fresh lemon juice
• •1 teaspoon dried oregano
• •to taste salt and black pepper
• •1 loaf crusty bread

Directions

1. 1Combine pitted Kalamata olives, minced garlic, capers, and fresh parsley in a food processor.
2. 2Pulse until coarsely chopped, then add lemon juice, olive oil, and oregano.
3. 3Blend until you reach desired consistency, leaving some texture; season with salt and pepper.
4. 4Slice the fresh mozzarella into ½-inch thick rounds and arrange on a serving plate.
5. 5Spoon the olive tapenade generously over each mozzarella slice.
6. 6Drizzle any remaining tapenade and olive oil around the plate.
7. 7Serve immediately with sliced crusty bread for scooping and spreading.

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