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Tri Olive Tapinade Recipe

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This recipe for Tri Olive Tapinade is from The Taylor Cookbook Project, 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!
Category:
Category:
Ingredients:  
Ingredients:  
1/3 cup black olives
1/3 cup kalamatta olives
1/3 cup manzilla olives
2 cloves garlic
1 tablespoon capers
1/4 cup extra virgin olive oil
1/8 teaspoon red pepper flakes
2 teaspoon fresh parsley
1 teaspoon lemon juice
1/4 teaspoon lemon zest
1 French baguette loaf
4 ounces softened cream cheese
1 scallion, finely chopped
Directions:
Directions:
In a good processor, add the olives, capers, garlic, olive oil, parsley and pepper flakes. Pulse until a fine chop appears. Scoop mixture into a bowl. Add lemon juice and zest. Mix. In another bowl, blend cream cheese and scallions. Set aside. Cut bread into 1/2" thick slices. Grill or toast bread. To assemble , take a slice of bread, a small amount of cream cheese and a spoonful of olive tapinade.
Number Of Servings:
Number Of Servings:
Varies
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
A quick appetizer that impresses. Full of flavors. Grilled shrimp, fruit and cheese platter compliment this dish.

 

 

 

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