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- 1 clove(s) garlic chopped
- 1 ¾ c kalamata olives, pitted
- 2 oz canned anchovies, rinsed
- 2 T capers
- 1 t thyme
- 1 t rosemary
- 3 T lemon juice
- ¼ c x-virgin olive oil
- Combine all except oil in blender and process until desired consistency is achieved. Reduce blender speed to lowest speed and slowly pour in oil.
- Serve chilled with pita or Italian bread.
This recipe is a personal recipe added by ctmendel and has not been tested or endorsed by MyRecipes.
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Tapenade Recipe at a Glance
- COURSE: Appetizers