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Tapenade


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

1/2 cup pitted Kalamata olives
3 cloves garlic
1/4 cup capers (drained)
8 or 9 anchovy fillets
1/4 cup fresh parsley leaves (I use flat leaf)
3 TBSP extra virgin olive oil
2 TBSP fresh lemon juice


Combine all ingredients in a food processor and process until it resembles a chunky paste.


Pairs Well With


Notes

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