PCC Black and Green Tapenade

Yield: approximately 2 1/4 pounds

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These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

This tapenade recipe from PCC's Deli kitchen is packed with flavors of the sunny Mediterranean and is best made in advance. It will hold extremely well under refrigeration for up to three weeks. Stir well before serving.

Ingredients

Preparation

Place whole garlic cloves on a baking sheet, coat lightly with olive oil, and season lightly with sea salt and black pepper. Roast in a pre-heated 375° F oven for approximately 20 minutes or until lightly browned and softened. Do not over-brown. Remove from the oven and cool completely.

Combine all ingredients in a mixing bowl and toss well.

In a food processor, combine 1/4 of the mixture and pulse until chunky. The mixture ultimately should be spreadable, but rough chopped. Or, if you prefer, you can process until completely smooth. Repeat the process until the entire batch has been processed.

Refrigerate until ready to serve.

Recipe by PCC Deli

Source: Sound Consumer December 2002

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More about: olives, spreads

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