Dan Robitaille’s Kalamato Olive Tapenade

3 cloves garlic, peeled
1 cup pitted Kalamato olives
2 tablespoons capers
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
2 tablespoons olive oil
Salt and pepper to taste (I don’t add either of these)
Chop/mince all the above together adding your liquids last.
Best if made the day before.
Kalamato Olive Tapenade
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