Olive Tapenade

I love olives, don't you? What could possibly be better than putting black olives on your fingers and pretending you have long fingernails? Well, I'm not 8 anymore, so I had to find something better to do with them, so here goes.

I learned this dip from my sister in law (she's from Boston) several years ago at our extremely traditional family Thanksgiving. We are talking the same menu every year - turkey, mash, candied yams, green bean casserole, apple salad and cranberry sauce from a can. I think that was the same year she brought Oysters Rockafeller, which went over like a ton of bricks. But this one was a hit, and I've been making it every year since. Thanks, Lori!

It calls for ripe black olives, but if you have an adventurous bunch, use half kalamata.

Olive Tapenade

1 can black olives drained

2 t. capers

1 T. chopped fresh parsley

1 clove garlic, minced

2 T olive oil

1/2 tsp. black pepper

1/2 tsp. Tabasco

Pulse all in Cuisinart until blended. Let sit overnight in fridge.