Kim's Olive Tapenade

The night before Easter we weren't up for cooking a big dinner and didn't want to eat too much knowing we'd be feasting pretty heavy the next day.  John suggested bruschetta, which sounded great and made me think it would be fun to make a homemade olive tapenade.  This is what I came up with and it was delicious!

Kim's Olive Tapenade
20 kalamata olives
2 cloves garlic
1 tsp dried thyme
1 tsp fresh basil
1/4 tsp red pepper flakes
1 tbsp olive oi or more as needed
1 tbsp dry sherry
pinch of salt
1 tsp dizon mustard
2 tbsp fresh chopped parsley
1/2 juiced lemon
1 tsp red wine vinegar

Mix all ingredeints together in a food processor and blend until thoroughly mixed.  Great for topping crackers,  baguettes, and of course bruschetta.