Olive and Parsley Tapenade

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Because I am an avid fancier of olives, all kinds, I tend to love tapenade. As a consequence, I always keep a wide variety of olives on hand. This recipe was inspired by one that I found in Sweet Paul magazine. As with most tapenades, you can add or subtract the ingredients according to your tastes. I found this worked perfectly, and I just eyeballed rather than measured anything.

Olive and Parsley Tapenade

Inspired by Sweet Paul 

1 9.5 oz. jar pitted Kalamata olives

1 bunch fresh Italian parsley

3 Melissa’s organic garlic cloves

½ T. capers, drained
½ T. Dijon mustard
2 - 3 T. olive oil
Freshly ground black pepper

While this is most easily made by throwing all of the ingredients into a food processor, and pulsing until you achieve the desired consistency, I found a lot of satisfaction in chopping everything up together on a large cutting board. If you feel the same, using a sharp chef’s knife, chop olives, garlic, parsley, garlic, and capers all together until a chunky mixture is formed.

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 pepper. Store in an airtight container in the refrigerator for up to 10 days.

Makes 2 cups.