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Black-olive Tapenade
Jimmy Bradley
of the Red Cat, the Harrison, and the Mermaid Inn
Yields enough for 8 kebabs
2 cups pitted Kalamata olives
3 cloves garlic, minced
2 teaspoons fresh lemon juice
3 tablespoons finely chopped parsley
1⁄4 cup extra-virgin olive oil
Salt and freshly ground black pepper
Chop the olives and garlic into a rough paste in a
food processor. Transfer the mixture to a bowl, stir
in the lemon juice and parsley, drizzle the oil over
the olives, and stir until all the ingredients are
evenly coated. Season to taste with salt and pepper.
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