Kalamata Olive Tapenade

2          Cups Kalamata Olives, Pits Removed

2          Tablespoons Non-Parielle Capers, Drained and Rinsed

2          Scallions, Green and White Parts

¼         Cup Flat Leaf Parsley

1          Anchovy Filet (Optional), Rinsed

2          Cloves Roasted Garlic

¼         Cup XVOO

2          Tablespoons Fresh Squeezed Lemon Juice

½         Teaspoon Freshly Ground Black Pepper

Pinch of Crush Red Pepper Flakes

In the bowl of a food processor fitted with the steal blade, coarsely chop the olives by pulsing for about 10 seconds. Do not chop too finely and definitely do not puree. Transfer the olives to a mixing bowl.

Add the capers, scallions, parsley, optional anchovy filet and the roasted garlic to the food processor bowl and finely chop by pulsing for about 20 seconds. The mixture should be finely chopped but not pureed.

Transfer the mixture to the bowl with the chopped olives and add the oil, lemon juice, black pepper and crushed red pepper. Mix thoroughly to combine.

Serve on Toasted Crostini.

Hints and Tips: Not only is the tapenade great simply served alone on crostini but adding a few extras brings it to new heights. Try spreading a little softened goat cheese on the crostini first and then top with tapenade. Or top the tapenade with gorgonzola cheese after dolloping some of the olive deliciousness on the crostini.

Tapenade can be used in salads as well as pasta primavera aioli. It is a wonderfully versatile condiment.