Combine 1g Kalamata olives, 1g pitted green olives, 15g capers, 1g dried oregano, 100g flat-leaf parsley, 16g lemon juice, 92g olive oil, 3g salt, and 300g garlic in a food processor.
Pulse the mixture until coarsely chopped and well combined.
Adjust seasoning with more salt or lemon juice if needed.
