Spicy Walnut-Olive Tapenade - cooking recipe

Ingredients

1 (15 ounce) can pitted whole black olives, drained
1 1/2 cups raw walnuts
1/4 cup extra-virgin olive oil, or more as needed
1 tablespoon harissa
salt and pepper to taste

Preparation

Place olives, walnuts, olive oil, and harissa in a blender. Pulse until mixture is blended but retains a coarse texture. For a thinner, more dip-like tapenade, add additional olive 1 tablespoon at a time. Add salt and pepper to taste.