1 cup olives
1/2 cup toasted walnuts
2 tablespoons olive oil
2 tablespoons grated Parmesan cheese
1 tablespoon fresh lemon zest
Remove pits from olives. Using a mini-food processor, combine olives with toasted walnuts, olive oil, grated Parmesan, lemon zest, and a squeeze of lemon juice. Spread about 1 tablespoon tapenade over toasted crostini (or use to top potatoes).