Wedding Olive Tapenade

• 2 cups kalamata olives, pitted
• 3 garlic cloves
• 1 cup pine nuts
• 1 cup roasted red pepper, seeded and drained
• salt and pepper, to taste
• 34 cup extra virgin olive oil

1. Place olives, garlic, pine nuts, roasted red pepper, and salt and pepper to taste, in a food processor or blender.
2. Process, slowly adding olive oil, until a paste texture is achieved.
3. Serve on crackers or bread.

kalamata olives, garlic, nuts, red pepper, salt, extra virgin olive oil

Taken from www.food.com/recipe/wedding-olive-tapenade-42303 (may not work)