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Pronounced (tah-pen-ahd)
An incredible condiment from the south of France that blends together olives, capers and garlic for one tasty treat, enjoyed best over crostini (see below) or as a sandwich spread.

2 cans pitted, black olives, drained
2 cloves garlic, rough chopped
1 tablespoon capers
4 anchovy filets
about a 1/4 cup of olive oil
squeeze of fresh lemon
black pepper to taste

Place the olives, garlic, capers and anchovies in a food processor and pulse until uniform in texture, but not pureed. Now, with motor running, drizzle in the olive oil and process until you have a very thick, black paste with a rough (granite-like), minced texture. Transfer tapenade to a bowl. Squeeze in lemon and stir in along with some fresh, cracked black pepper to taste.

Serving suggestions:
-spred on foccacia and make a turkey sandwich with provolone and roasted red bell peppers
-served in a bowl surrounded by crostini (see below)

To make crostini:
simply slice a loaf of French bread at 1/8-1/4" intervals. Lay slices on a baking sheet and either brush with olive oil or spray with that olive oil cooking spray now available. Bake in a 400-degree oven, brown them for 15 minutes, turn off the oven, keep the oven door ajar, and allow crostini to dry out in the warm oven for about 30 minutes.

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