Easy Tapenade

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Fine Cooking


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3 Tbs. finely chopped fresh flat-leaf parsley

1 medium shallot, quartered and peeled

Kosher salt and freshly ground black pepper

2 Tbs. fresh lime juice

2 anchovy fillets, rinsed

1/2 cup pitted Niçoise or Kalamata olives

1 large clove garlic, quartered and peeled

1/4 cup extra-virgin olive oil

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