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Olive Tapenade
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A picture of Olive Tapenade.

Olive Tapenade

Mara
Mara @mara10
Cape Town

Anchovy-Free

Anchovy-Free

Read more

Olive Tapenade

Mara
Mara @mara10
Cape Town

Anchovy-Free

Anchovy-Free

Read more
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Ingredients

15 min
1 cup
  • 1 cupolives
  • 1 clovegarlic
  • 1 tablespooncapers
  • 3 teaspoonslemon juice
  • 4 tablespoonsolive oil
  • 1 teaspoonblack pepper
  • 1 cupfresh flat leaf parsley
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Steps

15 min
  1. 1

    Drain and pit the olives. Preferably kalamata olives.

    A picture of step 1 of Olive Tapenade.
  2. 2

    Combine all the ingredients in a food processor and mix until smooth.

    A picture of step 2 of Olive Tapenade.
  3. 3

    Note: Add less olive oil and blend sorter time for a more chunkier consistency.

  4. 4

    Note: Replace the capers with sardines or anchovies for a traditional olive tapenade.

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Mara
Mara @mara10
on July 25, 2020 21:34
Cape Town
One of my favourite quotes: “I am inspired by music, travel, great architecture and good, healthy food. I look for opportunities to learn about history, art and cooking. When I learn, I grow.” ~ Tim Matheson
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