Lever House Walnut And Garlic Tapenade

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Glutton for Life


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5 cloves garlic confit

1 cup walnut pieces

1 tablespoon white wine vinegar

2/3 cup mild olive oil

sea salt and freshly-ground black pepper

2 teaspoons fresh chervil or Italian parsley leaves

1 teaspoon fresh marjoram or oregano leaves

1 cup peeled garlic cloves

olive oil, to cover the garlic (about 2 cups)

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