Name: Tapenade
Yield: Makes about 1 cup
Ingredients: 2 cups Kalamata or other brine-cured black olives (about 16 ounces); 1/4 cup extra-virgin olive oil; 1/4 cup packed fresh flat-leafed parsley leaves

This recipe can be prepared in 45 minutes or less.

This recipe originally accompanied Tapenade Goat-Cheese Crackers.

Recipe information

Yield
Makes about 1 cup

Ingredients

2 cups Kalamata or other brine-cured black olives (about 16 ounces)

1/4 cup extra-virgin olive oil

1/4 cup packed fresh flat-leafed parsley leaves

Preparation

Step 1
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. Tapenade may be made up to this point 3 days ahead and chilled in an airtight container.
Step 2
Chop parsley and stir into tapenade.

Recipe notes

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