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Tapenade Recipe

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This recipe for Tapenade, by , is from My MainStay Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Cathy Johnson

Category:
Category:

Ingredients:  
Ingredients:  
¾ cup finely chopped pitted kalamata olives
½ cup finely chopped pitted green olives
½ cup finely chopped red onion
¼ cup finely chopped celery
1 tablespoon finely chopped scallions
¼ cup olive oil
2 tablespoons balsamic vinegar
2 teaspoons minced garlic
1 teaspoon Worcestershire sauce
¼ teaspoon Tabasco sauce
¼ teaspoon salt
¼ teaspoon black pepper





Directions:
Directions:
In a large bowl, combine all ingredients and stir. Cover with tight fitting lid and store in refrigerator until serving time or up to one month.

Number Of Servings:
Number Of Servings:
Makes 1½ Cups
Personal Notes:
Personal Notes:
Tip. Process in a food processor if you want, but mixture should be chunky so don’t over process.

 

 

 

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