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Tomato Tapenade

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“This is a very intense appetizer. I've also served it on hot pasta. Outstanding! The recipe comes from "Great Good Food" by Julee Rosso.”
READY IN:
1hr 30mins
YIELD:
1 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. Except for the parsley and oil, place all ingredients in a food processor and process until fairly smooth.
  2. With the machine running, add the oil from the anchovies first.
  3. If you want a looser consistency, add some oil from the jar of tomatoes.
  4. Place in a small bowl and cover.
  5. Refrigerate for at least 1 hour.
  6. To serve, bring the tapenade to room temperature and sprinkle with the parsley.
  7. Serve on toasted French bread.

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