Tapenade

• 2 cups Kalamata or other brine-cured black olives (about 16 ounces)
• 1/4 cup extra-virgin olive oil
• 1/4 cup packed fresh flat-leafed parsley leaves

1. In a colander rinse olives.
2. Working with several olives at a time and using flat side of a large heavy knife, press olives to crush them, and remove pits.
3. In a food processor pulse olives with oil until coarsely chopped.
4. Tapenade may be made up to this point 3 days ahead and chilled in an airtight container.
5. Chop parsley and stir into tapenade.

black olives, extravirgin olive oil, flatleafed parsley

Taken from www.epicurious.com/recipes/food/views/tapenade-101189 (may not work)