Kelly's Tapenade

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 1 cup kalamata olive, pitted
• 1 (15 ounce) can black olives (i get medium or large)
• 1/2 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)
• 1/4 cup capers
• 8 sun-dried tomatoes packed in oil
• 1 -2 garlic clove (i use 2!)
• 1/3 cup parmesan cheese
• 1/4 cup extra virgin olive oil
• 3 -4 fresh basil leaves (1/2 tbs dried- use fresh if at all possible)
• black pepper

Recipe

• 1 in a food processor, add all olives and capers. process until coarsely chopped. do not puree! transfer to a bowl.
• 2 add to processor artichoke hearts, sun dried tomatoes, basil, and garlic. process until coarsely chopped. transfer to bowl with the olive mixture.
• 3 mix in the olive oil and parmesean cheese by hand.
• 4 garnish with fresh italian parsley or basil leaves if you like.
• 5 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!