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Broccoli With Garlicky Tapenade


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1 cup pitted kalamata olives (5 ounces)

3 tablespoons extra-virgin olive oil

2 tablespoons shredded basil leaves

1 1/2 tablespoons drained capers

1 tablespoon fresh lemon juice

5 oil-packed anchovies

3 garlic cloves, smashed

Freshly ground pepper

1 pound broccoli, cut into 1-inch florets with about 2 inches of stem attached

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