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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe can be prepared in 45 minutes or less.This recipe originally accompanied Tapenade Goat-Cheese Crackers. 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 |
Directions:
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.
2. Chop parsley and stir into tapenade.
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