TAPENADE

Ingredients
Large jar/tin black olives (preferably Kalamata in brine)
Big slosh extra virgin olive oil
Bunch fresh flat leaf parsley

Instuctions
Rinse the olives then remove stones (it's easier if you crush them first)
Roughly chop the olives then place in a bowl
Add oil
Add finely chopped parsley and stir

It shouldn't need salt but add some black pepper to taste. Keeps well if stored in an airtight container in the fridge.