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Fennel & Green Olive Tapenade


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1 small fennel bulb, tough outer layer removed, roughly chopped

1 large shallot, roughly chopped

3 tablespoons olive oil, divided

2 teaspoons fresh lemon thyme (regular thyme works too)

1/4 teaspoon crushed red pepper flakes

1/2 teaspoon salt

1/2 cup green olives (kalamata or picholine)

1/2 lime, juiced

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