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Olive Tapenade
Source: Enlitened Kosher Cooking by Nechama Cohen

Chunky olive, walnut, and anchovy spread.

Prep Time: 3 hours
Cook Time: 0 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 78.1
Total Carbs 2.0 g
Dietary Fiber 0.1 g
Sugars 0.1 g
Total Fat 7.4 g
Saturated Fat 0.6 g
Unsaturated Fat 1.5 g
Potassium 0.4 mg
Protein 0.3 g
Sodium 226.4 mg
Dietary Exchanges
1 1/2 Fat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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3 each  medium garlic cloves
2 each  anchovy fillets
2 tbsp  olive oil
0 1/2 tsp  fresh lemon juice
0.125 cup  chopped walnuts
4 oz  Olives, black, jumbo, pitted, canned
4 oz  canned green olives
1 pinch  black pepper
  1. Using a food processor, blend garlic and anchovies with oil. Add lemon juice. Add walnuts and olives. Blend until combined. Season with pepper to taste.
  2. It's best to refrigerate for a few hours or overnight before serving.

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