Guest guest Posted September 6, 2006 Report Share Posted September 6, 2006 Olive Tapenade 1 cup pitted Kalamata olives, coarsely chopped OR combination of olives 2 TB tomato juice 4 TB pimento stuffed green olives, chopped 2 TB dry sherry 1 TB extra virgin olive oil 1 TB Dijon mustard 2 cloves garlic, chopped 1/4 tsp. dried red chili flakes, or to taste Place all ingredients in a food processor and pulse until coarsely chopped. Quote Link to comment Share on other sites More sharing options...
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