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Olive Tapénade - Olive Paste Recipe

This ancient Roman dish is the perfect appetizer.

Olive Tapénade

Recipe I -- Black Olive Paste



  1. Combine all the ingredients above in a food processor and pulse till blended.
  2. Serve at room temperature with bread or toast.

Recipe II -- Olive and Date Tapénade



    Combine the dates, olive oil, lemon juice, rosemary, and red pepper flakes.
  1. Add the olives and garlic, and mix well.
  2. Cover, and refrigerate for 4 hours or overnight to allow flavors to blend.
  3. Before serving blend in the walnuts.

Note: In ancient Rome olive oil was one of the most traded commodities. Olives were so important that olive growers took an oath against conspiring with others to raise prices. Olive pickers took an oath against stealing olives.Bella Italian Food Recommends

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