Olive Pistachio Tapenade

This is nice added as a topping to crackers and cheese, on pizza and flatbread, or added to soups, pasta or sandwiches. It has an intense flavor so use lightly.

• ¾ cup rinsed, pitted olives, I like Kalamata but use what you like
• 1 cup packed baby arugula
• 3/4 cup roasted, shelled pistachios
• 3 tbs good olive oil
• ½ tsp cracked black pepper

Combine and process into a paste in a food processor.
I add this to crackers or crostini, top with a slice of manchego or Irish cheddar and drizzle with pomegranate molasses. You can buy pomegranate molasses or make your own by putting a cup of pomegranate juice in a saucepan and simmering until it is reduced to 1/3 cup.