Tapenade

 

1 c Kalamata olives, pitted

1 T capers, rinsed

2 anchovies, rinsed

2 cloves garlic, chopped

1/4 extra virgin olive oil

1 c Kalamata olives, chopped

1 T fresh parsley

juice of 1/2 lemon

black pepper

Put 1 cup whole olives, capers, anchovies, garlic and olive oil in food processor. Pulse about 10 times till coarse chopped.

Transfer mixture to a bowl.

Add the cup of chopped olives, parsley, lemon, and pepper to taste.

I served this with crostini (french bread that I sliced, then brushed with olive oil and toasted in the oven at 450), goat cheese, and a little pile of roasted chicken.