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tapenade

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“i'm posting this because i love this stuff, and i'm tired of searching everytime i want to make it. this is really good as a base for white pizza, among other things.”
READY IN:
10mins
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Pit the olives with an olive pitter, or crush the olive meat (but not the pit) with the flat side of a large knife or cleaver, and remove the seed.
  2. Put the olive meat into a food processor fitted with the metal blade.
  3. Add the tin of anchovies with oil, and the garlic, capers and olive oil and a few good turns of the pepper mill.
  4. Pulse with on/off switch to blend the ingredients together all at once.
  5. Keep this preparation brief so that the purée retains a coarse texture.
  6. Tips: 1.
  7. To store the Tapenade for future use, pack it in small jars (preferably glass).
  8. Cover jars tightly and refrigerate.
  9. [I've known it to keep as long as 2 months].

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