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

Chop parsley and stir into tapanade.

This recipe yields 1 cup.

Yield: 1 cup

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