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Home > Restaurants > Recipes > Black-Olive Tapenade

Black-Olive Tapenade

Provided by: Chef Jimmy Bradley
Served at: The Red Cat

  • Type of Dish: Condiments/Sauces
  • Servings: 8
  • Cuisine: Greek
  • Special Requests: Quick and Easy
  • Reader Rating: Write a Review

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2 cups pitted Kalamata olives
3 cloves garlic, minced
2 teaspoons fresh lemon juice
3 tablespoons finely chopped parsley
1⁄4 cup extra-virgin olive oil
Salt and freshly ground black pepper


Chop the olives and garlic into a rough paste in a food processor. Transfer the mixture to a bowl, stir in the lemon juice and parsley, drizzle the oil over the olives, and stir until all the ingredients are evenly coated. Season to taste with salt and pepper. (Published 2003)

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