Tapenade

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Author: Jim Kirkley

Serves: 4

INGREDIENTS

30 olives – pitted and chopped
4 anchovy fillets – chopped
1 tablespoon, capers – crushed
2 tablespoons, extra virgin olive oil
2 cloves, garlic – finely chopped

METHOD

  1. Add all ingredients to a small bowl and mash them with a fork. You can use a food processor but I like the texture of the coarsely chopped mixture.

I use mixed olives for this dish. It lends an interesting blend of flavors.

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