Recipe: Kalamata Olive Tapenade with Shallots

2010_08_03-tapenade

Course Appetizers

Ingredients in this Recipe

1 clove garlic, minced
1 shallot, peeled and roughly chopped
1 tablespoon extra virgin olive oil
1/2 lemon, juiced
1/4 cup fresh basil or oregano leaves
12 ounces pitted Kalamata olives, drained
2 tablespoons pine nuts, untoasted
Freshly ground black pepper

Recipe Preparation

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