You can make this tapenade, pictured here, in a food processor, but I think it tastes better when chopped by hand with a sharp knife. It comes out a little chunkier and, at least in my head, has more flavor.


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MAKES 2 CUPS

You will need:
7 ounces kalamata olives, pitted
2 garlic cloves
1 teaspoon capers, drained
1 cup chopped fresh Italian parsley
1 teaspoon Dijon mustard
2 to 3 tablespoons olive oil
salt and pepper
  1. On a large cutting board with a sharp chef’s knife, chop olives, garlic, capers, and parsley all together. The result should be a nice, chunky mixture.
  2. In a large mixing bowl, toss together chopped olive mixture with mustard and half the oil. Adjust the oil until you reach a consistency you like.
  3. Season with salt and pepper a little at a time, as the olives are very salty. Store in an airtight container in the refrigerator for up to 10 days.

TIP:

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You can make this tapenade, pictured here, in a food processor, but I think it tastes better when chopped by hand with a sharp knife. It comes out a little chunkier and, at least in my head, has more flavor.
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