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Serves : MAKES ABOUT 2/3 CUP

How to Make It


In a food processor, pulse the parsley, mint, oil, capers and crushed red pepper until finely chopped. Add the olives and pulse until finely chopped but not pureed.

Make Ahead

The tapenade can be refrigerated for up to 3 days. Let return to room temperature before serving.

Serve With

Grilled steak, chicken, scallops or firm-fleshed white fish or on burgers.

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