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.
MAKES 2 CUPS
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
- 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.
- 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.
- 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.
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