|2 cups||Kalamata olives or other brine-cured; (about 16 ounces)|
|; black olives|
|¼ cup||Extra-virgin olive oil|
|¼ cup||Packed fresh flat-leaf parsley leaves|
In a colander rinse olives. Working with several olives at a time and using flat side of a large heavy knife, press olives to crush them, and remove pits. In a food processor pulse olives with oil until coarsely chopped.
Tapanade may be made up to this point 3 days ahead and chilled in an airtight container.
Chop parsley and stir into tapanade.
Yield: 1 cup
Converted by MC_Buster.
Per serving: 477 Calories (kcal); 54g Total Fat; (100% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9331 Converted by MM_Buster v2.0n.
Random recipe of the day