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My daughter loves grown-up food. She's been eating olives and tapenade since she was two-years-old.

2 cups Kalamata olives, pitted
1 to 2 garlic cloves, minced
1 tablespoon fresh basil, chopped
1/4 cup extra virgin olive oil
Freshly ground black pepper

Place all ingredients except pepper in food processor and pulse several times, just until olives are coarsely chopped. Season to taste with freshly ground black pepper. Refrigerate until ready to use. Makes 1 cup.
Serve cold with GFCF crackers or GFCF bagel chips.