Kelly's Tapenade
- 1 cup kalamata olive, pitted
- 1 (15 ounce) can black olives (I get medium or large)
- 12 cup pimento stuffed olive
- 1 (15 ounce) can water-packed artichoke hearts (or if you have the small jars or marinated hearts, use 2 jars)
- 14 cup capers
- 8 sun-dried tomatoes packed in oil
- 1 -2 garlic clove (I use 2!)
- 13 cup parmesan cheese
- 14 cup extra virgin olive oil
- 3 -4 fresh basil leaves (1/2 tbs dried- use fresh if at all possible)
- black pepper
- In a food processor, add all olives and capers.
- Process until coarsely chopped.
- Do not puree!
- Transfer to a bowl.
- Add to processor artichoke hearts, sun dried tomatoes, basil, and garlic.
- Process until coarsely chopped.
- Transfer to bowl with the olive mixture.
- Mix in the olive oil and parmesean cheese by hand.
- Garnish with fresh italian parsley or basil leaves if you like.
- If you want to increase this recipe in a pinch, you can add 1 extra can of black olives.
- I've done this when a few extra guests show up that I was not planning on!
kalamata olive, black olives, pimento stuffed olive, water, capers, tomatoes, garlic, parmesan cheese, extra virgin olive oil, basil, black pepper
Taken from www.food.com/recipe/kellys-tapenade-140870 (may not work)