Combine 100g pitted black olives, 400g pimiento-stuffed green olives, 30g capers, 2g hot banana peppers, 1g marinated artichoke hearts, 1g red bell pepper, 3g dried basil, and 2000g minced garlic in a food processor.
2
Pulse the ingredients until coarsely chopped.
3
Add 16g lemon juice and 46g olive oil to the food processor.
