Tapenade with a Twist

Yield: About 1 1/2 cups

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These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free peanut-free iconPeanut-free tree nut-free iconTree nut-free

In this tapenade, the kalamatas are given an extra kick by the rather unorthodox addition of cayenne and just a bit of melted chocolate.

Ingredients

Preparation

Combine all ingredients in a food processor and pulse until well mixed, but still slightly chunky. It should have a spreadable consistency, with an interesting texture. Scrape into a non-reactive bowl, preferably glass. Use immediately, or refrigerate until needed. Bring to room temperature again for best flavor.

Recipe by Alan Roettinger, former PCC Cooks instructor

Learn more about our recipes. View guidelines »

More about: capers, chocolate, olives

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Dairy free and sounds extra

Dairy free and sounds extra yummy

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