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the bleu olive's kalamata tapenade

Recipes »  Appetizers  »  Olives

A tapenade made with White Oregano Balsamic and Tuscan Herb EVOO!

Yield: 4 Servings Ready in 10 minutes

Cuisine: FrenchMain Ingredient: Olives

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Servings          
Original recipe makes 4 Servings
3/4 poundPitted black olives; such as Kalamata or a mixture
2 tablespoonsCapers; drained and rinsed
2 clovesGarlic; minced
1 Anchovy fillet; (optional)
1 teaspoonDijon mustard
5 sprigsFresh thyme leaves; finely chopped
3 tablespoonsChopped parsley
1/4 teaspoonCrushed red pepper
2 tablespoonsbleu olive White Oregano Balsamic
1/2 cupbleu olive Tuscan Herb Extra Virgin Olive Oil

the bleu olive's kalamata tapenade Preparation

Combine all ingredients in the bowl of a food processor and pulse to combine well, then allow to process until mixture is coarsely pureed. Taste for seasoning, then serve as a dip alongside crusty bread with goat cheese, grilled vegetables or chicken, or toss with cooked pasta and fresh herbs.

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Calories Per Serving: 134
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Tags

  1. Vegetarian
  2. Low-Carb
  3. Meatless
  4. Low-fat
  5. Winter
  6. Valentines Day
  7. New Year
  8. Fall
  9. Christmas
  10. Quick
  11. No Cook
  12. Snacks
  13. Sauces
  14. Hors dOeuvres
  15. Appetizers

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