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Kalamata Olive Tapenade

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Why I Love This Recipe

Recipe from Bobby Flay

For the Flavors of the Mediterranean Cooking Class -111

We served this tapenade on a tomato-mozzarella salad, but it's worthy of standing on it's own. Serve it with a baguette or as a topping on grilled fish or chicken. Even thought it's pure Bobby Flay genius, it reeks of the Mediterranean. Love ya Bobby, call me, mean it!

Ingredients You'll Need

1 cup wine - for the cook
2 cups Kalamata olives, pitted
1 teaspoon anchovy paste
3 cloves garlic, coarsely chopped
2 Tablespoons pine nuts
1/2 cup olive oil
Salt and pepper


In a processor combine olives, anchovy paste, garlic and pine nuts and process until smooth.

With the motor running, slowly add the oil until emulsified. Season with salt and pepper to taste.

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