Tapenade

Course : Dips
Serves: 4
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Ingredients:

1 cup black olives pitted
6 fillets flat anchovy fillets -- drained and chopped
2 tablespoons capers chopped coarse
2 cloves garlic minced
1 tablespoons lemon juice
6 tablespoons extra-virgin olive oil
 

Preparation / Directions:

Combine all ingredients except oil in a food processor and process to form a paste. With the motor running, dribble in just enough oil to make mixture spreadable. Transfer to a small bowl or crock. Serve at room temperature as a spread for bread. Store tightly covered in the refrigerator.


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