Kalamata Olive Tapenade (Spread or Dip)

This is a simple, versatile tapenade. It is best on warm focaccia or toasted slices of baguette, spread in a very thin layer. It is also terrific on sandwiches. Spread it on the inside of the bread before you make a grilled cheese (best w/cheddar) or a fresh mozzarella and tomato sandwich. It's also a good dip for baby carrots or just about anything else. I've used leftover tapenade as a sauce on pasta, as well. It's very rich and flavorful. This recipe keeps well and is a favorite at parties.

• Ready In: 5 mins
• Serves: 12

Ingredients

• 1  cup  pitted kalamata olive
• 1  cup pine nuts
• 3  garlic cloves
• 1 -2  cup fresh parsley
• 1  teaspoon fresh rosemary
• 1⁄4 cup olive oil
•  fresh ground black pepper

• Optional

• 1  cup  of pitted canned black olives (decreases saltiness)

Directions

1. Add garlic to food processor, blend until minced. Add remaining ingredients except olive oil. Blend until smooth, adding olive oil slowly while the blade is running.
2. Adjust ingredients to your liking - Additional pine nuts, parsley or pitted canned black olives will make it less salty and intense in flavor, while additional oil will increase the creaminess. You can also use other fresh herbs such as sage or basil.
3. Serve at room temperature.