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2 Olive Tapenade

4 garlic cloves, minced
12 cup lemon juice
6 ounces black olives, drained and pitted
6 ounces kalamata olives, drained and pitted
12 cup parsley
4 green onions
8 large fresh basil leaves (approx 2 tablespoons when chopped)
12 cup parmesan cheese, grated
13 cup olive oil
1 loaf baguette, sliced thin


put 1/4 cup lemon juice and all remaining ingredients (except baguette) into food processor. use a crushed ice or other chopping setting to blend until all ingredients are medium to finely chopped and mixed. add remaining lemon juice as needed to keep blades and mixture flowing smoothly. place in a bowl, serve with toasted baguette slices.

Source: www.food.com