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LOCATION: Recipes >> Dips >> Tapenade 09

Print this Recipe    Tapenade 09

TAPENADE

300 gr pitted black olives
150 gr capers (drained)
10-15 flat anchovy filets, drained
3 garlic cloves
lemon juice (1/2 lemon)
3/4 cup olive oil
black pepper, rosemary, thyme, 2 laurel leaves
1 large slice of white bread (crust removed)

Puree all ingredients (except oil) in a food processor (metal
blade), a blender may be used. When texture is smooth, add olive
oil slowly like you would when preparing mayonnaise. Cover and
chill for at least 24 hours.

The tapenade can be refrigerated for at least 10 days. Let return
to room temperature before serving.

Serve on warm toasted white bread with some goat cheese and wine.

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