"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Tapenade Recipe

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This recipe for Tapenade, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kari and David Heller
Added: Thursday, January 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 3/4 cup Kalamata olives, pitted
3 tablespoons plus 1/4 cup toasted walnuts
1/4 cup olive oil
2 teaspoons course grain Dijon mustard
1 clove garlic
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon sage
pinch cayenne pepper

Directions:
Directions:
In food processor, add olives, 3 tablespoons walnuts and remaining ingredients. Pulse to puree. Add remaining 1/4 cup walnuts, chopped.

Serve with toasted Pita chips :

Cut pitas into wedges, spray with Pam olive oil and sprinkle with garlic salt. Bake at 350º for 5-10 minutes (keep an eye on ‘em!).

Personal Notes:
Personal Notes:
This recipe Kari and David sent Aunt Grace for Michelles 40th.

 

 

 

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