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Culinary Escape to Spain
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Tapenade

Source: Cooking.com
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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.
RECIPE INGREDIENTS
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
DIRECTIONS
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 Cooking.com 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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