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LOCATION: Recipes >> Dips >> Tapenade 11

Print this Recipe    Tapenade 11

Tapenade

1 1/2 lbs Kalamata olives
3 oz. anchovies
2 t. minced garlic
1/3 cup capers
1/3 cup olive oil
Freshly ground pepper
Additional olive oil

Remove pits from olives. Place anchovies and garlic in food
processor and process to a paste. Add olives, capers, and olive
oil and pulse until blended but not pureed. Season with pepper.
Should be made 2-3 days in advance to allow flavors to blend Place
in a glass jar, cover top with olive oil, cover and refrigerate.
Will keep for a month.

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