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“This is my favorite Tapenade recipe and I am putting it here for safe keeping.”
READY IN:
10mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Drain capers. Peel garlic. Pit olives.
  2. Put olives, anchovy fillets, garlic cloves and capers in a food processor or mortar. Mix until the mixture is a paste.
  3. Slowly add the olive oil and black pepper. Continue to mix until the paste is creamy.
  4. Cover with a film. Refrigerate.
  5. Tapenade can be stored in a refrigerator for 2 weeks, no more. Tapenade is excellent on bread and toast but also with potatoes.

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