Green olive tapenade

Ingredients:

• 2 cups pitted green olives (about 300 g)
• 1 red-skinned apple
• 1 tbsp capers
• 1 clove garlic, minced
• 1/4 cup canned chickpeas, drained and rinsed
• 1/4 cup toasted almonds
• 1 tbsp lemon juice
• 1 tbsp chopped parsley
• 1/3 cup olive oil
• 36 crackers
• 36 parsley leaves (optional)

Preparation:

1. Place the olives, apple, capers, and garlic in a food processor. Cover and process. Add the chickpeas, almonds, lemon juice, and parsley. Process until combined. With the food processor running, slowly add the butter.
2. Place the pasta in a small bowl. Cover and refrigerate until serving.
3. Spread about 1 tablespoon of olive tapenade on each cracker. Garnish with parsley leaves, if desired.