Olive and artichoke tapenade

Ingredients

• 1 7-10 jar kalamata olives, drained and pitted
• 2 12 ounces. jars quartered artichoke hearts, drained
• 1 bunch flat-leaf parsley, discard thick stems
• Freshly ground black pepper

Preparation

• Combine all ingredients in a food processor and pulse until finely chopped.
• Check every few pulses for the consistency you want.
• If you prefer a paste, add a bit of olive oil and continue pulsing.
• Serve tapenade on heated French bread, or over top grilled, broiled, or baked fish or chicken.

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