Recipe courtesy of Gourmet Magazine
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Total:
30 min
Prep:
30 min
Yield:
1 cup

Ingredients

Directions

In a colander rinse olives. Working with several olives at a time and using flat side of a large heavy knife, press olives to crush them, and remove pits. In a food processor pulse olives with oil until coarsely chopped. Tapanade may be made up to this point 3 days ahead and chilled in an airtight container.

Chop parsley and stir into tapenade.

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