Olive and Almond Tapenade

Ingredients:

• 1 1/2 cups Mythology Green Olives Stuffed with Almonds (10-ounce jar)
• 1/2 cup fresh parsley
• 2 tablespoons fresh lemon juice
• 2/3 cup Taste of Crete Olive Oil
• 1 1/2 tsp honey
• 1 clove garlic
• pepper to taste

Directions:

1. Rinse the olives from the brine.
2. Blend the olives, parsley, lemon juice, honey, garlic, and pepper in a food processor until finely chopped, scraping the sides occasionally. Add oil in a stream to form a paste.
3. Enjoy on crackers, toasted pita, or a traditional Cretan rusk.