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Yields18 Servings
 2 cups Pitted Black Olives, brine or dry cured, i used a mixture of kalamata, nicoise, & tanche
 4 tbsp Capers, rinsed and squeezed dry
 4 cloves Garlic, peeled & chopped
 2 tsp Dijon Mustard
 2 tsp Anchovy Paste
 4 tbsp VSOP Herbes de Provence Extra Virgin Olive Oil
 Fresh Cracked Black Pepper, to taste
1

Combine all of the ingredients in the bowl of a food processor and pulse until the mixture is a thick paste but is not pureed. Slowly drizzle 3-4 tablespoons of the EVOO until the mixture reaches a spreading consistency. Taste and adjust seasonings. (Also can be made using a mortal & pestle)

Ingredients

 2 cups Pitted Black Olives, brine or dry cured, i used a mixture of kalamata, nicoise, & tanche
 4 tbsp Capers, rinsed and squeezed dry
 4 cloves Garlic, peeled & chopped
 2 tsp Dijon Mustard
 2 tsp Anchovy Paste
 4 tbsp VSOP Herbes de Provence Extra Virgin Olive Oil
 Fresh Cracked Black Pepper, to taste

Directions

1

Combine all of the ingredients in the bowl of a food processor and pulse until the mixture is a thick paste but is not pureed. Slowly drizzle 3-4 tablespoons of the EVOO until the mixture reaches a spreading consistency. Taste and adjust seasonings. (Also can be made using a mortal & pestle)

Olive Tapenade

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