Tapenade

Ingredients

1 c black or green olives, pitted
2 cloves garlic, minced
1/2 c ground pine nuts or walnuts
1 T chopped basil
¼ freshly ground parmesan cheese
¼ c olive oil

Directions Place the olives in the food processor and process for a few seconds, until they form a rough paste with some chunks of olive here and there. (Alternatively, you can just chop the olives yourself.) Transfer to a bowl and mix in the remaining ingredients. You should have a thick paste glistening with oil.

Serve with toast or pita bread.

Notes: If the olives you use are very strong, you might want to rinse the brine off first, otherwise the tapenade will be very salty.