I used to work for a really pleasant man who was irritated by people who mispronouncing "Tabouli." I can still hear him announcing, "T'bou-LEH LEH!"

I'm the same way about tapende. It doesn't rhyme with lemonade! (tä'pə-näd').

Get our your mini prep! If you're feeding a crowd, double or triple the recipe and bust out the full sized Cusinart.

Pulse in mini-prep until nicely chopped up:

  • 1 cup pitted kalamatas, inspected for rogue pits so they don't get lodged in the processor blade

  • 2 T fresh parsley

  • 1-2 cloves garlic

  • pinch salt

Add, pulsing gently just to combine:

  • 1-2 T olive oil, best you've got

You can add more olive oil if you like. I tend to favor it a bit on the dry side.

Serve alongside Roma Tomato Bruschetta (bru-sketta!) also pictured.