Kelly's Tapenade

Ingredients

• 1 cup kalamata olive, pitted

• 1 (15 ounce) can black olives (I get medium or large)
• 1/2 cup pimento stuffed olive

• 1 (15 ounce) can water-packed artichoke hearts (or if you have the small jars or marinated hearts, use 2 jars)
• 1/4 cup capers
• 8 sun-dried tomatoes packed in oil
• 1-2 garlic cloves (I use 2!)
• 1/3 cup parmesan cheese
• 1/4 cup extra virgin olive oil
• 3-4 fresh basil leaves (1/2 tbs dried- use fresh if at all possible)
• black pepper

Directions

1. 1

   In a food processor, add all olives and capers. Process until coarsely chopped. Do not puree! Transfer to a bowl.

2. 2

   Add to processor artichoke hearts, sun dried tomatoes, basil, and garlic. Process until coarsely chopped. Transfer to bowl with the olive mixture.

3. 3

   Mix in the olive oil and parmesean cheese by hand.

4. 4

   Garnish with fresh italian parsley or basil leaves if you like.

5. 5

   If you want to increase this recipe in a pinch, you can add 1 extra can of black olives. I've done this when a few extra guests show up that I was not planning on!