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LOCATION: Recipes >> Dips >> Tapenade 12

Print this Recipe    Tapenade 12

Black Olive Tapenade

4 oz pitted black olives, drained
4 oz oil-cured Greek olives, pitted and drained
1/3 cup capers, drained
2 cloves garlic, minced
1/4 teaspoon dried thyme
1 tablespoon Dijon mustard
Fresh lemon juice
Freshly ground black pepper, to taste
3 tablespoons minced parsley

In blender or food processor, puree the olives. Add capers, garlic,
thyme, and mustard. Puree until smooth. Transfer to a mixing bowl
and add lemon juice and pepper. Stir in the parley. Serve on
garlic toast.

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