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black olive tapenade

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Ingredients

  • 3/4 cup lkalamata olives
  • 1 and 1/2 tab. capers
  • 1 clove minced garlic
  • 1/8 cup minced parsley
  • 1/4 tsp. salt if needed
  • shake of pepper
  • 2 tab. extra virgin olive oil

Details

Preparation

Step 1

combine all ingredients in food processor and blend
slowly add oil and pulse

keeps in fridge up to two weeks

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