Tastes of Summer (2003)

See Also
  Black-olive Tapenade

The Chef
Jimmy Bradley of the Red Cat, the Harrison, and the Mermaid Inn

Yields enough for 8 kebabs

2 cups pitted Kalamata olives
3 cloves garlic, minced
2 teaspoons fresh lemon juice
3 tablespoons finely chopped parsley
1⁄4 cup extra-virgin olive oil
Salt and freshly ground black pepper

Cooking Instructions
Chop the olives and garlic into a rough paste in a food processor. Transfer the mixture to a bowl, stir in the lemon juice and parsley, drizzle the oil over the olives, and stir until all the ingredients are evenly coated. Season to taste with salt and pepper.