Olive tapenade!

There were many leftover olives from the holidays this year and we ended up with most of them. Dana wanted to try making “something like pesto” with the olives. I found this recipe on allrecipes.com and tweaked it a little.

• 1 (10 ounce) can black olives
• 3 tablespoons freshly grated Parmesan cheese
• 1 clove garlic, chopped
• 1 tablespoon extra virgin olive oil
Place olives, Parmesan cheese, and garlic (if using) in a food processor. Add olive oil slowly while running. Process until smooth.

The Tweaking: We had twice as many olives, so I doubled everything. Then instead of parmesan cheese, I used 3/4 of a brick of feta because I like the bite of it. I also put in a little black pepper. The finished product looks like mortar, but it tastes really good. We had ours on toasted French baguette, but it would have been good on crackers or fresh bread too.