Olive Tapenade

500ml of Kalamata Olives, rinsed in warm water to take away the saltiness
One whole bunch of Italian Parsley
2 cloves of Garlic
1/2 cup of Roasted Pine Nuts
1/3 of Lemon Rind with a rasp
1/4 cup of Olive Oil


1- Using a food processor, chop the garlic and parsley with the same olive oil
2- Add the olives and pine nuts and chop to desired texture
3- Season with black pepper and lemon rind


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