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- Side One - Cut Out Below -
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Black Olive Tapenade

Special notes:
Be sure to use pitted olives and buy a tasty variety of traditionally processed olives like Kalamata from Greece.

If using a food processor, be careful not to overprocess – the tapenade should retain some texture from the olives and capers. Experiment with different varieties of olives.

  • 3/4 cup Kalamata olives, pitted
  • 1-1/2 tablespoons capers, drained
  • 1 garlic clove, finely minced
  • 1/8 cup minced fresh parsley leaves (or scant 1 Tbsp. dried)

- Side Two- Cut Out Below -
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Black Olive Tapenade (cont.)
  • 1/4 teaspoon salt (only add if needed after final tasting)
  • 2 - 3 grinds of black pepper
  • 2 Tbsp. extra virgin olive oil

Directions: Combine all ingredients except oil and salt in a food processor. Slowly add the oil and pulse, retaining some bits of olive and caper for texture. Taste to adjust the seasonings if necessary.

Stored tightly covered in the refrigerator, this will keep well for a week or two. I only have a mini-food processor, but for those of you with standard
size processors, this recipe can easily be doubled.

Makes about 1 cup.