Green Olive Tapenade

Inspiration:
Katie's blog

Ingredients:

• 1 1/2 cups pitted mild brine-cured green olives, rinsed thoroughly


• 1 1/2 Tbs. coarsely chopped fresh


• flat-leaf parsley


• 2 garlic cloves, finely chopped


• 1 1/2 Tbs. fresh lemon juice


• 1/2 tsp. freshly ground white pepper


• 1/4 cup extra-virgin olive oil

Instructions:

• In a food processor, combine the olives, parsley, garlic, lemon juice and white pepper.


• Pulse a few times to combine roughly.


• Add the olive oil and pulse briefly, stopping once or twice to scrape down the sides of the bowl.


• The texture should be chunky, rather than a smooth puree.