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
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.