Thoroughly rinse the olives in cool water. Place all ingredients in the bowl of a food processor. Process to combine, stopping to scrape down the sides of the bowl, until the mixture becomes a coarse paste, approximately 1 to 2 minutes total. Transfer to a bowl and serve.
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Tapenade of Anchovies, Black Olives, Capers and Parsley over Grilled Tuna Steak with Grilled Polenta
Recipe courtesy of Emeril Lagasse