Hanoli recommended recipe on eating kalamata olives: Kalamata Olive Tapenade
- 3 cloves garlic, peeled
- 1 cup pitted kalamata olives
- 2 tablespoons capers
- 3 tablespoons chopped fresh parsley
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- salt and pepper to taste
Place the garlic cloves into a blender or food processor; pulse to mince. Add the olives, capers, parsley, lemon juice, and olive oil Blend until everything is finely chopped. Season to taste with salt and pepper.
You can spread some on slices of french bread and sprinkle it with a small amount of freshly shredded parmesan. The tapenade also goes great with goat cheese and rice crackers.
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