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Mixed Olive Tapenade
Ingredients
  • 1 cup pitted oil-packed kalamata olives
  • 1 cup Spanish green olives stuffed with pimientos
  • ¼ cup extra-virgin olive oil
  • 1 tablespoon lemon juice
  • 2 teaspoons Worcestershire sauce
  • 1 ½ tablespoons capers , drained and rinsed
  • 1 anchovy filet (or ½ teaspoon anchovy paste), optional
  • 1 clove garlic , chopped
  • 3 tablespoons chopped fresh parsley
  • 1 teaspoon dried oregano
  • ⅛ teaspoon black pepper
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