Make a double batch of this versatile black olive paste and use the extra as a dressing for pasta, sandwiches, or sautés, or as a garnish for grilled or roasted chicken. It’s paired with fish here, so anchovies (an ingredient in traditional tapenade) are omitted, but feel free to add them if you like.
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Serve the swordfish with a side of Grilled Eggplant with Garlic-Cumin Vinaigrette, Feta & Herbs.
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