WHISKAFFAIR'S
In a food processor, combine olives, capers, parsley, garlic, lemon juice, salt and black pepper.
Pulse 2 to 3 times until coarsely chopped.
Pour in extra virgin olive oil and pulse a few more times until a chunky paste is formed, scraping down the sides as needed.
Check for salt and pepper and add more if needed. Serve at room temperature.