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Dash of Diamonds and Pinch of Pearls Sweepstakes
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Active Time:  10 Minutes
Total Time:  10 Minutes
  Makes about 1 cup
While you can buy good-quality tapenade in jars already made, it's easy and fun to make your own. I like to use dry-cured olives since they impart a very assertive taste and are easy to pit.
2 cups black kalamata olives, pitted
4 garlic cloves, peeled
2 to 3 anchovy filets, or 1 tablespoon anchovy paste
2 teaspoons drained capers
2 teaspoons chopped fresh basil or 1 teaspoon dried
2 teaspoons chopped fresh tarragon or 1 teaspoon dried
2 teaspoons chopped fresh chervil or 1 teaspoon dried
1/4 cup olive oil
Blend all ingredients in food processor until coarse paste forms. Season to taste with freshly ground black pepper. Transfer tapenade to small bowl. Cover and refrigerate.

DO-AHEAD TIP: Can be prepared 2 days ahead. Keep refrigerated.

Recipe created exclusively for by Lora Brody.

Serving size = 1 tablespoon

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes about 1 cup
Calories: 62
Fat. Total: 6g
% Cal. from Fat: 87%
Carbohydrates, Total: 1g
Sodium: 164mg
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