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Green and Black Olive Tapenade Recipe

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This recipe for Green and Black Olive Tapenade, by , is from The Taylor Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Yvonne Taylor
Added: Monday, July 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cups pitted green olives
1 1/2 cups pitted black olives
2 tsps fresh orange zest
2 tsps fresh lemon zest
2 flat anchovy fillets
2 garlic cloves, crushed
1 tbsp chopped italian parsley
1/4 cup extra-virgin olive oil
1/8 tsp freshly ground pepper

Directions:
Directions:
In a food processor, finely chop olives; transfer to a medium bowl. Stir in orange and lemon zest. Using flat side of a large knife, mash anchovies (or buy paste) with garlic to form a paste. Add anchovy mixture, parsley, oil and pepper to olives; still until blended. Serve on crackers or baguette slices.

Personal Notes:
Personal Notes:
You will have to experiement with zests and anchovies. I tried leaving anchovies out of recipe but really missed what it adds. Try to use kalamata pitted olives for more flavor.

 

 

 

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