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Tapenade
Ingredients
- 1 cup Castelvetrano olives, pitted*
- ½ cup Niçoise or Kalamata olives, pitted*
- ¼ cup lightly packed fresh flat-leaf parsley (thin stems are ok)
- 1 tablespoon drained capers
- ¼ cup extra virgin olive oil
- 2 medium cloves garlic, pressed or minced
- 1 tablespoon lemon juice
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