Green Olive Tapenade from Sud de France by Caroline Conran
Drain the olives and the capers. Put them in to the food processor with the anchovies and the parsley. Pulse until you have a coarse purée, then trickle in the olive oil and pulse a few seconds...
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Ingredients
- a few sprigs parsley, chopped
- 30 g anchovy fillets in olive oil
- pepper
- 3 tsp olive oil
- 50 g capers in vinegar
- 150 g stoned green olives
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