I don’t care for black olives but I love this. It makes a quick appetizer for unexpected guests.
Servings: 2 cupsPrep Time: 5 minutes
3 tablespoons pine nuts
4 garlic cloves
1 1/2 cups pitted black olives ( 1 6 oz. can)
3 anchovy fillets
1/4 cup olive oil
Salt and freshly ground pepper
Combine pine nuts and garlic in a food processor and process until fine. Add the rest of the ingredients to food processor and process until tapenade is thick but still has texture. Just a few pulses. Season to taste with salt and pepper.
Serve with French bread slices.
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