Kalamata-Red Pepper Tapenade

1/2 cup kalamata olives, pitted and chopped
1/2 cup roasted red peppers, chopped
1 Tbsp. capers
2 cloves garlic, minced
1/2 lemon, juiced
1/4 tsp. dried thyme
1/2 tsp. dried parsley
2 Tbsp. olive oil
Pepper, to taste

• Combine all the ingredients, except the pepper, in a blender or food processor. Pulse until combined. Season with pepper and serve.