Ingredients

The following ingredients have 5 Servings
  • 3 garlic cloves
  • 1 cup Kalamata olives (about 20-25, pitted)
  • 1/4 cup pine nuts
  • 1 tbsp fresh Italian parsley
  • 1 tsp anchovy paste
  • 1 tbsp grated parmesan cheese
  • 3-4 tbsps olive oil
  • ground black pepper (to taste)

Instruction

  • Add garlic cloves to the food processor and pulse to mince.
  • Add remaining ingredients, except for the olive oil, to the food processor. Pulse until coarsely pureed.
  • With motor running, slowly drizzle the olive oil into the mixture, until puree is smooth and is desired consistency. The more olive oil you add, the creamier the tapenade will be. Season with ground black pepper as needed.
  • If you would prefer less Kalamata olive flavor, substitute a handful of regular black olives for Kalamata olives.