Olive Tapenade

By lindybug

Ingredients

• 2 cups black olives, such as kalamata, pitted
• 1/2 cup fresh flat leaf parsley
• 1 garlic clove
• 2 Tbsp extra virgin olive oil

Preparation

Step 1

Pulse olives, parsley and garlic in food processor until coarsely chopped. Stir in oil. Cover and refrigerate up to 3 days.