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LOCATION: Recipes >> Dips >> Tapenade 13

Print this Recipe    Tapenade 13

Tapenade
Yield: Six appetizer servings.

2 tablespoons drained capers
8 coarsely chopped anchovies
1 teaspoon fresh thyme
1 tablespoon rum
2 tablespoons extra-virgin olive oil
1 teaspoon lemon zest
2 cups oil cured black olives

Combine the capers, anchovies, thyme, rum and olive oil in a food
processor and process until just blended. Add the olives and pulse
on and off about 10 times, until the mixture is fairly coarse but
well combined. Transfer to a bowl and serve with crackers, bread
or crudites.

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