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Olive Tapenade

Cathy Trochelman
  • 5 minutes
  • Serves 1

INGREDIENTS

1 1/3 cups

black olives

2/3 cup

pimiento-stuffed green olives

1/3 cup

olive oil

4 cloves

garlic

2 tbsp

capers

2 tsp

stone ground mustard

1/2 tsp

dried thyme

1/2 tsp

dried basil