TAPENADE
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Author: Jim Kirkley
Ingredients
- 30 olives – pitted and chopped
- 4 anchovy fillets – chopped
- 1 tablespoon, capers – crushed
- 2 tablespoons, il Fustino EVOO
- 2 cloves, garlic – finely chopped
Directions
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.
