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Kalamata Olive Tapenade

Fabulous served with fish or to accompany a slice of bread, this Greek inspired dip is full of Mediterranean flavor. 

This dip is made in advance and can be stored for up to 2 weeks in the fridge, so make plenty because after the first batch is gone, you will wish you had more.


1 cups pitted Kalamata olives

1 clove garlic

1 teaspoons fresh lemon juice

1 tablespoons parsley

1 tablespoon of capers

1⁄8 cup olive oil

Salt and freshly ground black pepper


Chop the olives, capers and garlic in a food processor, and then transfer to a bowl.  Stir in the lemon juice, finely chopped parsley, and olive oil over the olives, and stir until all the ingredients are evenly coated.

Season with salt and pepper before serving. 

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