2 Olive Tapenade

• 4 garlic cloves, minced
• 12 cup lemon juice
• 6 ounces black olives, drained and pitted
• 6 ounces kalamata olives, drained and pitted
• 12 cup parsley
• 4 green onions
• 8 large fresh basil leaves (approx 2 tablespoons when chopped)
• 12 cup parmesan cheese, grated
• 13 cup olive oil
• 1 loaf baguette, sliced thin

1. put 1/4 cup lemon juice and all remaining ingredients (except baguette) into food processor.
2. use a crushed ice or other chopping setting to blend until all ingredients are medium to finely chopped and mixed.
3. add remaining lemon juice as needed to keep blades and mixture flowing smoothly.
4. place in a bowl, serve with toasted baguette slices.

garlic, lemon juice, black olives, kalamata olives, parsley, green onions, fresh basil, parmesan cheese, olive oil, baguette

Taken from www.food.com/recipe/2-olive-tapenade-303209 (may not work)