Olive Tapenade

Originally from my dear friend Coletta


1 cup kalamata olives
1/3 cup extra virgin olive oil
1/3 cup chopped parsley


Pit the olives by crushing them with the flat side of a chef’s knife.

Place the pitted olives in a small food processor and add the olive oil.

Blend for about 30 seconds or until the olives are very finely chopped but not a purée.

Blend in chopped parsley by hand just before serving.