Kalamata Olive Tapenade (Spread or Dip)
1 cup pitted kalamata olives
1 cup pine nuts
3 garlic cloves
1-2 cup fresh parsley
1 teaspoon fresh rosemary
1/4 cup olive oil
fresh ground black pepper
Optional - 1 cup of pitted canned black olives (decreases saltiness)
Add garlic to food processor, blend until minced. Add remaining ingredients except olive oil. Blend until smooth, adding olive oil slowly while the blade is running.
Adjust ingredients to your liking - Additional pine nuts, parsley or pitted canned black olives will make it less salty and intense in flavor, while additional oil will increase the creaminess. You can also use other fresh herbs such as sage or basil.
Serve at room temperature