Any type of black olive will work, but Kalamata is especially nice in this
spread. Use the tapenade as a dip for vegetables.
2 cups black olives, such as Kalamata, pitted
4 anchovy fillets
1/2 cup fresh flat-leaf parsley
1 garlic clove
2 tablespoons extra-virgin olive oil
Pulse olives, anchovies, parsley, and garlic in a food processor until
coarsely chopped. Stir in oil. Cover, and refrigerate up to 3 days.
From: Martha Stewart Living, July 2008
Chad Zuber / 123RF Stock Photo 14629924