Cremini and Kalamata Olivadada

• 14 cup olive oil, divided
• 8 ounces cremini mushrooms, sliced
• 1 shallot, sliced
• 34 cup pitted kalamata olive
• 12 teaspoon fennel seed
• 12 teaspoon black pepper
• 14 cup fresh parsley
• 1 tablespoon drained capers

1. Heat a skillet over medium.
2. Add 2 T of the oil and tip to coat.
3. Add mushrooms and shallots and cook until softened and lightly browned.
4. In a food processor, combine shallots and mushrooms with the remaining ingredients.
5. Taste and adjust seasonings.

olive oil, cremini mushrooms, shallot, olive, fennel seed, black pepper, parsley, capers

Taken from www.food.com/recipe/cremini-and-kalamata-olivadada-485758 (may not work)