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Homemade Tapenade

Photo: Diana Rattray
This tapenade spread is similar to an appetizer I had at a local restaurant, and I had to make some of my own. It's delicious on croutons or small slices of bread, or use as a spread on Muffuletta sandwiches or grilled chicken sandwiches.


  • 1 can (4 ounces) chopped ripe olives
  • 2 tablespoons capers, drained and rinsed
  • 1 small clove garlic, minced
  • 1 teaspoon anchovy paste
  • olive oil


In a small bowl of a food processor, combine the first 4 ingredients. Pulse until well chopped. If you have a mortar and pestle, use that to combine the ingredients and mash well. Add a little olive oil, if desired.
Serve as a spread for sliced bread or use as a flavorful spread on sandwiches.
Makes about 2/3 cup.

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