Walnut Tapenade

by Heather Metell, Banner Gateway Head Chef

Ingredients
2 cloves garlic, peeled
1 1/4 cup sliced ripe black olives, drained
5 ounces stuffed manzanilla olives, drained
1/4 cup olive oil
1/4 cup grated parmesan cheese
1/4 cup roasted walnuts
pepper to taste

Directions
Place garlic, olives and oil in food processor and pulse until combine. Add walnuts and cheese, pepper to taste. Pulse to combine.