Please select a recipe from this list Fresh Asparagus Soup with Cherry Tomatoes and Tarragon Fleur de Provençe New Jersey Flounder with Brown Butter and Capers Black Olive Tapenade Autumn Chopped Salad Savory Buttermilk Biscuits Fruit Cobbler Pumpkin Soup with Chestnut Cream Toasted Orzo Risotto with Butternut Squash and Shrimp Chorizo Vinaigrette Vegetable Stock White Chocolate Macadamia Nut Cookies Butterscotch Meringue Bars

Black Olive Tapenade

Watch Chef James Laird prepare this recipe! 1 pint

1 pint black olives such as Calamata, pitted
1 clove garlic minced
¼ cup freah parsley leaves, chopped
4 oz extra virgin olive oil or as needed
black pepper to taste

1. Place 3 tablespoons of olive oil in a blender with olives, garlic and pepper.

2. Cover blender and start to blend on a low speed and then high.

3. If mixture does not begin to puree smoothly into a paste, add oil until the mixture combines.

4. Add parsley and blend until just chopped.

5. Taste for pepper and add if needed.