Tapenade

1. 1

   In a colander rinse olives.

2. 2

   Working with several olives at a time and using flat side of a large heavy knife, press olives to crush them, and remove pits.

3. 3

   In a food processor pulse olives with oil until coarsely chopped.

4. 4

   Tapenade may be made up to this point 3 days ahead and chilled in an airtight container.

5. 5

   Chop parsley and stir into tapenade.

No additional tips available.