Olive Tapenade
By lindybug
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Ingredients
- 2 cups black olives, such as kalamata, pitted
- 1/2 cup fresh flat leaf parsley
- 1 garlic clove
- 2 Tbsp extra virgin olive oil
Details
Servings 1
Preparation
Step 1
Pulse olives, parsley and garlic in food processor until coarsely chopped. Stir in oil. Cover and refrigerate up to 3 days.
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