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LOCATION: Recipes >> Dips >> Tapenade 02

Print this Recipe    Tapenade 02

TAPENADE
Yield: 6 to 8 servings

1/2 pound large Greek-style black olives, pitted
4 anchovy fillets
3 tablespoons capers
1 garlic clove, peeled, crushed with salt to a puree
Small pinch of ground red pepper
1/2 teaspoon dried savory
1/4 cup extra-virgin olive oil

Coarsely puree the olives, anchovies, capers, garlic, red pepper
and savory in a food processor. Add the olive oil and process only
until the mixture is combined.

Spread on toast points or whisk a little into a vinaigrette for
added richness.

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