black olive tapenade

Ingredients

• 1 can (15oz.) black olives, drained
• 1 clove garlic, cut in chunks
• 3 tablespoons freshly grated Pecorino Romano cheese
• 2 big handfuls of fresh Italian flat-leaf parsley (about 2 cups), stems removed
• 2 tablespoons extra virgin olive oil (your best stuff)
• 1 pinch crushed red pepper

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