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Tapenade


Chris Ward
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@AlaMoi, it sounds as though you've solved the problem of taste, but I'll add another suggestion. If the standard canned black olives work, you might consider green ripe olives of the sort canned by Lindsay Naturals (eG-friendly Amazon.com link). I think they have a much nicer flavor than the standard black olives: buttery, decidedly olivey but mild. I haven't tried a taste comparison between these and castelvetranos, but these might be easier to find.

Nancy Smith, aka "Smithy"
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"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

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I've made decent tapenade with a mix of greens and Kalamatas and mild blacks, with the addition of chopped figs along with the anchovy and capers. Olive oil, splash of balsamic. Love it on a cheese board with a soft Brie or Camenbert.

 

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Don't ask. Eat it.

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