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Tapenade
http://www.davidlebovitz.com/2007/07/top-tapenade-ti/
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Ingredients
categorized
original
1/2 cup (about 3 ounces, 90 gr) stemmed and quartered dried black figs (use dried Black Mission figs, if available)
3/4 cups (180 ml) water
1 cup (about 150 gr) black olives; Niçoise, Nyons, or Greek, rinsed and pitted
1 1/2 tablespoons lemon juice
2 teaspoons whole-grain mustard
1 small garlic clove, peeled
1/2 tablespoon capers, rinsed, drained and squeezed dry
1 teaspoon finely chopped fresh rosemary or thyme
1/2 cup (150 ml) extra-virgin olive oil
black pepper and salt, if necessary
Ingredients
categorized
original
This recipe is
vegan
This recipe is
gluten-free
This recipe is
paleo
Produce
Figs, dried black
(
1/2
cup
)
Rosemary or thyme, fresh
(
1
teaspoon
)
Condiments
Black olives
(
1
cup
)
Capers, dry
(
1/2
tablespoon
)
Mustard, whole-grain
(
2
teaspoons
)
Cooking & Baking
Black pepper and salt
(
1
)
Garlic clove, small
(
1
)
Olive oil, extra-virgin
(
1/2
cup
)
Drinks
Lemon juice
(
1 1/2
tablespoons
)
Water
(
3/4
cups
)
Preparation
Read recipe preparation on
davidlebovitz.com
David Lebovitz
www.davidlebovitz.com
All 275 recipes
Social Stats
53.0
Rating
1-100
8
Tweets
74
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Shares
7
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Views
251
PinterestPins
Recipe Stats
Published July 11, 2007 (5 years ago).
7 people saved this recipe.
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