Yield: Yields about 1 cup
Any type of olive can be used to make tapenade, but brine-cured black olives are the usual choice. For an especially robust tapenade, try a combination of half oil-cured and half brine-cured black olives.
Make Ahead Tips
Tapenade can be refrigerated in an airtight container for up to 1 month.
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I love this tapenade! Easy to make and a wonderful blend of flavor. Great with pita or fresh veggies. My favorite way to eat it @ breakfast is in a pita with arugula and an egg.
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