TAPENADE

I'm a Fan Too

0

FAN

Reference:

Gourmet, March 1999

Prep:

Can be prepared in 45 minutes or less.

Servings:

Makes about 1 cup.

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Submitted by:

Foodie

Ingredients

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

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. Tapenade may be made up to this point 3 days ahead and chilled in an airtight container.

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Chop parsley and stir into tapenade.

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