Olive Tapenade

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
91
FAT
28%
CHOL
2%
SOD
13%

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Ingredients for 5 servings

1 cup oil-cured black olives

2 tablespoons extra virgin olive oil (EVOO)

2 cloves garlic, cracked from skins

6 anchovy fillets

3 ounces sundried tomatoes

1/2 teaspoon allspice

Black pepper, to taste

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