Deb s Tapenade

2 (6 ounce) cans sliced black olives, drained

3 tablespoons capers

½ cup minced onion

1 clove garlic, minced

2 tablespoons chopped fresh parsley

¼ cup grated Parmesan cheese

2 tablespoons olive oil

2 tablespoons balsamic vinegar

½ teaspoon salt

½ teaspoon ground black pepper

¼ cup chopped red bell pepper

Place the olives in a food processor or blender; pulse the olives until slightly chopped; remove to a bowl and set aside.

Combine the capers, onion, garlic, parsley, Parmesan cheese, olive oil, balsamic vinegar, salt, black pepper, and about half of the red bell pepper in the food processor or blender; blend until finely chopped. Add to the olives and mix. Sprinkle remaining red pepper over the mixture.