Caprese Olive Salad

• 1 cup green olives drained
• 1 cup flat leaf Italian parsley fresh
• 2 cloves garlic peeled
• 1/4 cup walnuts or pine nuts
• 2 tablespoons Parmesan cheese
• 1/4 cup extra virgin olive oil
• ground black pepper Dash freshly
• 1 cup balsamic vinegar
• 1 pint tomatoes
• 6 11/16 ounces kalamata olives jar pitted green, black &
• 8 ounces fresh mozzarella ball, or burrata, sliced
• 1 cup fresh basil and/or flat-leaf Italian parsley leaves
• 1/4 cup extra virgin olive oil
• 1 dash salt and ground black pepper coarse

1. Place balsamic vinegar in a small saute pan and heat to medium-high. Allow to simmer for about 10 minutes, until balsamic has reduced and starts to thicken. Remove from heat and set aside.
2. To make green olive pesto: Place green olives, parsley, garlic, nuts and Parmesan cheese in a food processor. Pulse and slowly drizzle olive oil into the mixture until it forms a pesto-like texture {it should have tiny chunks, but be somewhat smooth}. Mix in freshly ground black pepper. Taste and adjust seasoning, if necessary.
3. To make green olive pesto: Place green olives, parsley, garlic, nuts and Parmesan cheese in a food processor. Pulse and slowly drizzle olive oil into the mixture until it forms a pesto-like texture {it should have tiny chunks, but be somewhat smooth}. Mix in freshly ground black pepper. Taste and adjust seasoning, if necessary.

green olives, flat leaf italian parsley, garlic, walnuts, parmesan cheese, extra virgin olive oil, ground black pepper, balsamic vinegar, tomatoes, olives, mozzarella, fresh basil, extra virgin olive oil, salt

Taken from www.yummly.com/recipe/Caprese-Olive-Salad-1309951 (may not work)