Kalamata Olive Tapenade (Spread or Dip)
1 cup pitted kalamata olives
1 cup pine nuts
3 garlic cloves
1-2 fresh parsley
1 teaspoon fresh rosemary
1/4 cup olive oil
pepper to taste
Add garlic to food processor, blend until minced. Add remaining ingredients except olive oil. Blend until smooth, adding olive oil slowly while the blade is running. Adjust ingredients to your liking; additional pine nuts, parsley, or pitted canned black olives will make it less salty and intense in flavor, while additional oil will increase the creaminess. Serve at room temperature.
1 cup pitted kalamata olives
1 cup pine nuts
3 garlic cloves
1-2 fresh parsley
1 teaspoon fresh rosemary
1/4 cup olive oil
pepper to taste
Add garlic to food processor, blend until minced. Add remaining ingredients except olive oil. Blend until smooth, adding olive oil slowly while the blade is running. Adjust ingredients to your liking; additional pine nuts, parsley, or pitted canned black olives will make it less salty and intense in flavor, while additional oil will increase the creaminess. Serve at room temperature.
