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Olive Tapenade Ala Dawn (Olive Salad)

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“This delicious spread is great on crostini or in a sandwich. I use this on my Bagletta and Tunaletta sandwiches I posted here. You can easily halve this recipe if you desire, but it keeps very well in the refrigerator.”
READY IN:
10mins
SERVES:
28
YIELD:
7 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In a food processor pulse the green olives until chopped, not pureed. Place in a non-reactive mixing bowl.
  2. Do the same with the black olives. Mix with the green olives.
  3. Put the garlic, anchovies, and capers in the food processor and pulse until minced. Add the olive oil and process until well incorporated.
  4. Scrape the anchovy-garlic mixture into the mixing bowl with the olives and mix well.
  5. Refrigerate.

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