Combine olives, garlic, capers, parsley, vinegar, and olive oil in a food processor and pulse until a roughly chopped paste is formed.
Season to taste with sea salt and pepper. Serve garnished with parsley on a crusty baguette, as a veggie dip, or with artisan crackers.
We love using a mixture of green and kalamata olives in this recipe. However, use whatever olive varieties you like best!