Yield: Yields 1-1/4 cups.
I prefer oil-cured olives for this tapenade. They have an intense flavor, and they blend into a nice, smooth paste. This tapenade makes a delicious pizza topping (enough for eight small pizzas); leftovers make a tasty addition to summer salads, pastas, and sandwiches.
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Make Ahead Tips
This recipe can be prepared ahead of time and refrigerated for up to three days.
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