the bleu olive's kalamata tapenade

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


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3/4 pound Pitted black olives; such as Kalamata or a mixture
2 tablespoons Capers; drained and rinsed
2 cloves Garlic; minced
1 Anchovy fillet; (optional)
1 teaspoon Dijon mustard
5 sprigs Fresh thyme leaves; finely chopped
3 tablespoons Chopped parsley
1/4 teaspoon Crushed red pepper
2 tablespoons bleu olive White Oregano Balsamic
1/2 cup bleu olive Tuscan Herb Extra Virgin Olive Oil

Original recipe makes 4 Servings



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.


Added on Award Medal
Calories Per Serving: 134 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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