Recipe courtesy of Ina Garten

Tapenade

  • Level: Easy
  • Total: 20 min
  • Prep: 20 min
  • Yield: 6 servings
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Ingredients

1/2 pound good black olives, such as kalamata, pitted and diced

3 tablespoons capers, drained

8 anchovy fillets

1 garlic clove, minced

1/2 cup good olive oil

1 tablespoon freshly squeezed lemon juice

2 teaspoons Dijon mustard

1 teaspoon minced fresh thyme leaves

1 tablespoon chopped fresh parsley leaves

1 baguette, sliced and toasted

Directions

  1. Combine the olives, capers, anchovies and garlic in a food processor fitted with a steel blade, and pulse 3 times. Add the olive oil, lemon juice, mustard, thyme and parsley and process until chunky.
  2. Serve on toasts.

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