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Caper and Olive Tapenade
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Caper and Olive Tapenade *Lower the amount of olive oil. Eat on grilled bread with light or ultra thin provolone melted on top

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Olive tapenade 12 oz jar Kalamata olives 2 teaspoons capers 3 cloves garlic, grated 1 tablespoon fresh chopped oregano the juice of 1 lemon 1 teaspoon anchovy paste (optional)

This olive tapenade is anchovy-free, yet packed with flavor. Get this and hundreds of side dish recipes on Honest Cooking.

Mixed Olive Tapenade

Photo de recette : Antipasto aux pâtes, légumes, mozzarella et pepperoni

Photo de recette : Antipasto aux pâtes, légumes, mozzarella et pepperoni

5 minute tapenade.    1 (6.25 oz) jar pitted country mix olives  1 (6 oz) can pitted black olives  A couple spoonfuls of pimento-stuffed manzanilla olives  1/2 of a 4 oz jar capers  Zest of 1 lemon  3 T. fresh or dried parsley  Olive oil    place drained olives and capers in food processor.  Add lemon zest and parsley; process a few seconds to chop and blend ingredients together.  Drizzle in olive oil until tapenade reaches your desired consistency. Serve with bread or crackers.

The Kitchen is My Playground: Tapenade - and my winner of an olive oil tasting

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sun dried tomato and olive tapenade- great recipe from the Four Seasons Biltmore…

Rustic Tomato & Olive Tapenade

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Caper and Olive Tapenade

Caper and Olive Tapenade

15 minutes
Vegan, Gluten free, Paleo ∙ Serves 8
  • 3 cloves Garlic
  • 3 tbsp Parsley, fresh
  • 2 tbsp Capers
  • 1 cup Kalamata olives, pitted
  • 2 tbsp Lemon juice
Baking & Spices
  • 1 pinch Salt and pepper
Oils & Vinegars
  • 2 tbsp Olive oil

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