Tapenade

Total Time:
30 min
Prep:
30 min

Yield:
1 cup

Ingredients
  • 2 cups Kalamata olives or other brine-cured black olives (about 16 ounces)
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup packed fresh flat-leaf parsley leaves
Directions
  • In a colander rinse olives. Working with several olives at a time and using flat side of a large heavy knife, press olives to crush them, and remove pits. In a food processor pulse olives with oil until coarsely chopped. Tapanade may be made up to this point 3 days ahead and chilled in an airtight container.

  • Chop parsley and stir into tapenade.


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