"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Tapenade Recipe

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

Contributor:  
Contributor:  
Amy and Sarah Hollister
Added: Thursday, October 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 oz. pitted Kalamata olives, drain
1 anchovy fillet, rinsed
2 garlic cloves, chopped
1 sm. shallot, chopped
1 t. capers, drained
1 T. olive oil
1 T. lemon juice
1 T. chopped fresh parsley

Directions:
Directions:
Pulse first 5 ingredients in a food processor 4-5 times or until finely chopped. Stir in olive oil and lemon juice; add parsley. Serve with crackers or raw vegetables.

 

 

 

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