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Tapenade


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

1 clove garlic, chopped
1 3/4 cups whole, pitted kalamata olives
1 (2 ounce) can anchovy fillets, rinsed
2 tablespoons capers
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
3 tablespoons lemon juice
4 tablespoons olive oil


Combine garlic, olives, anchovies, capers, thyme, rosemary and lemon juice in an electric blender.


Slowly drip the olive oil into the blender while you are blending the ingredients together.


Blend until a paste is formed.


Pairs Well With


Notes

A dash of local for every season
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