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Tuesday, February 10, 2015

Olive Tapenade

Ingredients
1 can black olives, drained and rinsed
1/4 cup capers
1/4 cup fresh parsley
3 tbsp lemon juice
Cracked black pepper to taste


Finely chop olives, capers and parsley. Pour in the lemon juice and add the pepper. Stir and refrigerate at least an hour before use.

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Blog Archive

  • ▼  2015 (24)
    • ▼  February (24)
      • Lentil and Mushroom Bolognese
      • Chamlong's Asoke Vegetarian Restaurant - Bangkok, ...
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      • Almond Date Dip
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      • Gluten Free Cinnamon Rolls
      • Tomato Basil Zoodle Pasta
      • Chocolate Pudding
      • Marinated Mushrooms
      • Lemon Pepper Cauliflower Wings
      • Banana Date Granola
      • Olive Tapenade
      • Raw Pad Thai
      • Chunky Hummus
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      • Pickled Veggies
  • ►  2014 (7)
    • ►  December (4)
    • ►  November (3)
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