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Olive Tapenade

1 cup oil cured olives (I use Moroccan)
2/3 cup pitted green Greek olives
1 tablespoon drained capers
1/4 cup diced onion
1-2 cloves peeled garlic
1/2 cup diced red pepper
1/3 cup diced carrot
1/4 cup oil packed sun-dried tomatoes
1/4 cup olive oil
1 tablespoon Dijon mustard
Fresh black pepper to taste

Put all of the ingredients in food processor, blend for a bit, and
taste. Be sure to taste it with a piece of pita bread or baguette.
It's a powerful flavor, but the bread tames it a bit.

Note: If the recipe has too much olive bite for you as is, leave
1/2-2/3 cup of hummus in the food processor when you make that,
and it will cut down on the olive flavor in your tapenade.

This tapenade is really nice on fresh tuna. Just grill or broil
the fish, and add a layer of tapenade on top of the fish a few
minutes before you remove it from the oven.

When removing the pits of olives, a chef's knife is your best
friend. Place an olive under the side of your knife, and press
firmly on the top side until you feel the olive squish a bit. Then
you can remove the pit with ease.


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