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Olive Tapenade

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“This is an adopted recipe. I'd also probably up the anchovy quotient, but I'm a freak that way. Don't use dried basil or parsley! It would be better just to leave it out. I also took out the addition of salt, since olives and anchovies have quite a lot of that.”
READY IN:
5mins
SERVES:
4
YIELD:
2 cups of dip
UNITS:
US

Ingredients Nutrition

Directions

  1. Chop and mash the anchovies on a cutting board.
  2. Put them into a bowl and mix with the olives and worcestershire sauce.
  3. Blend in the olive oil and add all the rest of the ingredients, blending well.
  4. Cover with olive oil and plastic wrap, and chill.
  5. Serve with crackers or as a toppping for pizza or bruschetta with some roma tomatoes and fresh mozzarella.

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