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« MINESTRONE WITH SAUSAGE, BUTTERNUT SQUASH & PARMIGIANO-REGGIANO TOASTS | Main | BRINED PORK TENDERLOIN WITH ROMESCO SAUCE & SAFFRON RISOTTO »

Comments

Hillary

I've loved olive tapenades ever since the first time I had one in San Diego last July! Thank you for this recipe!

marissa

you can probably get a coarser texture and save yourself the chopping by throwing it all on the processor and pulsing, but adding the olive oil little by little thru the top. that way you can control the level of coarseness. but that looks delicious. I want some now.

katy

you forgot about one important food-processor use: pie crust! it used to be so miserable trying to get all the ingredients to come together with a spoon or my hands, now I just stick them all in the food processor, and 20 seconds later I have a big hunk of workable dough!

the tapenade looks wonderful though!

Tara

Oh my gosh, this tapanade looks excellent. I am a HUGE anchovy fan, so as soon as I saw them nestled in the bottom of your food pro, I knew I wanted to make this recipe.

KTM

Anyone have a good source for nicoise olives on the internet? I can't find them locally.

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