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.
