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Olive Tapenade

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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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