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LOCATION: Recipes >> Dips >> Tapenade 03

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Tapenade

1 1/2 cups oil-cured black olives, pitted
1/4 cup olive oil
6 1/4-ounce can tuna
3 1/4-ounce jar capers, drained
2 tb fresh lemon juice
2 tb brandy
1 1/2 ts. powdered mustard
3 to 4 anchovy filets
1 garlic clove, crushed
1/2 ts. fresh ground black pepper
pinch ground cloves
pinch ground ginger
pinch grated nutmeg

In food processor, combine olives and olive oil. Chop coarsely.

Add remaining ingredients and process to a smooth paste. Store
covered in refrigerator for up to five days.

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