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Tapenade

Yield Makes 1 cup

Ingredients

  • 1 (6-ounce) jar pitted kalamata olives, drained
  • 2 garlic cloves
  • 1/2 teaspoon minced lemon peel
  • 2 teaspoons fresh lemon juice
  • 1 shallot, chopped
  • 2 tablespoons capers
  • 3 anchovy fillets
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1/4 teaspoon freshly ground black pepper

How to Make It

  1. Place first 7 ingredients in a food processor; pulse until coarsely chopped. With processor running, gradually add oil; process until smooth. Stir in parsley and pepper. Cover and chill.

The Vineyard Kitchen