Guest guest Posted February 11, 2003 Report Share Posted February 11, 2003 Black Olive Tapenade Source: Courtesy Serena Bass, 1999/Food TV 2 pounds black olives marinated in oil and herbs de Provence 4 cloves garlic 1/2 cup of chopped parsley 2 tablespoons extra virgin olive oil Black pepper Pit the olives, chop the garlic and put in food processor with parsley. Pulse to a rough paste while you pour in the olive oil. Add pepper to taste. Prep Time: 10 minutes Quote Link to comment Share on other sites More sharing options...
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