Tapenade

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2039 TEST!!!!

Ingredients

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  • 3 oil-packed anchovy fillets
  • 2 garlic cloves
  • 1/2 cup Cerignola olives, pitted & chopped
  • 1/2 cup minced Italian parsley
  • 1/2 cup chopped arugula
  • 1 tablespoon sherry vinegar
  • Juice of 1/2 lemon
  • Zest of 1 lemon
  • 1/2 cup extra virgin olive oil
  • 1/4 cup toasted pine nuts
  • Salt and pepper to taste

Directions

Mash anchovies and garlic and place in a non-reactive bowl (non-stick, stainless steel, enameled steel or enameled iron).
Add remaining ingredients, toss to combine and adjust seasonings as needed.

Recipe from Central Market Poulsbo - Culinary Resource Center
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