Olive Tapenade

1.5 cups kalamata olives
.75 cups green olives
1.4 cup fresh Italian parsley – rough chop
4 cloves fresh garlic – finely minced
1/4 cup EV olive oil
Fresh cracked black pepper to taste

1. Using a chef’s knife finely chop the olives so they almost create a thick paste. You can also use a food processor, but if your blades are not sharp enough it may mush the olives giving them a less than desired texture.
2. In a large mixing bowl combine all of the ingredients and gently toss together.
3. Serve at room temperature with grilled bread and nice olive oil.

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