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A typical Mediterranean dip, made mostly of olives and olive oil. Traditional recipes include anchovies, but there is absolutely no need for them here.
|Yield||About 2 cups|
|Directions||Place the olives in the food processor and process for a few seconds, until they form a rough paste with some chunks of olive here and there. (Alternatively, you can just chop the olives yourself.)
Transfer to a bowl and mix in the remaining ingredients. You should have a thick paste glistening with oil.
Serve with toast or pita bread.
|Notes||If the olives are very strong, you might want to rinse the brine off first, otherwise the tapenade will be very salty.|
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Laura K. Lawless
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