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See also: Article on Provence cooking


    8 oz. black, pitted olives
    2 oz. capers
    1 can (2 oz.), anchovies, drained
    5 cloves garlic
    Juice of half a lemon
    Olive oil as needed


Puree all the ingredients in a food processor except the olive oil first.  Then add the olive oil in a thin stream until a spreadable paste is achieved.  Other additions to the tapenade include sun-dried tomatoes and various herbs.  Like aioli, it is served with meat, fish, vegetables, or on toasted bread. Tapenade can also be used as a filling. Take a paillard, (a thin slice of meat), such as a cutlet or a chicken breast that you’ve pounded thin, roll it with a tapenade stuffing and then sauté.


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