Olive Tapenade

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2 tablespoons + 2 teaspoons olive oil

2 tablespoons minced onion

2 large garlic cloves, crushed

1 medium-size ripe tomato

28 large ripe olives, pitted

1 anchovy fillet

1/8 teaspoon crushed red pepper flakes

50 kalamata olives, pitted

Salt (optional)

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