2 lbs. lg. Kalamata olives in brine, pitted
1 1/2 c. extra virgin olive oil
1 1/4 c. walnuts
2 sm. cloves garlic
2 tsp. leaf basil, crumbled
1/2 tsp. pepper
1 c. grated Parmesan cheese
2-4 tsp. red wine vinegar, to taste

1. Combine olives, olive oil, walnuts, garlic, basil and pepper in bowl of food processor or, working in batches, in a blender. Chop finely with several on- off pulses; do not over process; mixture should be coarsely textured. Transfer to bowl.

2. Stir in, by hand, the Parmesan cheese and vinegar. Olivade can be stored, tightly covered in the refrigerator for up to 2 months.

NOTE: Sold in gourmet section of your supermarket or in specialty food shops.