Tapenade

Directions

1. 1
   In a colander rinse olives.
2. 2
   Working with several olives at a time and using flat side of a large heavy knife, press olives to crush them, and remove pits.
3. 3
   In a food processor pulse olives with oil until coarsely chopped.
4. 4
   Tapanade may be made up to this point 3 days ahead and chilled in an airtight container.
5. 5
   Chop parsley and stir into tapenade.