Tapenade
1 cup kalamata olives, pitted
1 (15 ounce) can black olives (I use medium or large)
1/2 cup pimento stuffed olives
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 clove
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
In a food processor, add all olives and capers. Process until coarsely chopped. Do not puree! Transfer to a bowl.
Add to processor artichoke hearts, sun dried tomatoes, basil, and garlic. Process until coarsely chopped. Transfer to bowl with the olive mixture.
Mix in the olive oil and parmesean cheese by hand.
Garnish with fresh italian parsley or basil leaves if you like.