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Tapenade - 1 1/2 Cups


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2 garlic cloves, peeled

1½ anchovy fillets

1½ cups pitted niçoise or other imported black olives

¼ cup drained and rinsed capers

2 tablespoons Dijon mustard

1½ tablespoons fresh lemon juice (from ½ medium lemon)

1 tablespoon herbes de Provence or thyme

¾ teaspoon freshly ground black pepper

¼ cup + 2 tablespoons extra virgin olive oil

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