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Feta Tapenade

Richard Elsom

"A delicious olive and feta mixture great as an appy or at party as a spread. Traditionally tapenade is made without feta cheese, so you can remove the feta and replace with an even mixture of Kalamata and green olives."
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10 m servings 102 cals
Original recipe yields 24 servings (3 1/2 cups)

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  • Prep

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  1. Blend Kalamata olives, green olives, lemon juice, anchovy fillets, garlic, thyme, and rosemary in a food processor until coarsely chopped; transfer to a bowl. Slowly drizzle olive oil into the olive mixture while stirring. Fold feta cheese into the mixture. Season the tapenade with black pepper; stir.

Nutrition Facts

Per Serving: 102 calories; 9.9 g fat; 1.7 g carbohydrates; 1.7 g protein; 7 mg cholesterol; 462 mg sodium. Full nutrition

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olive taste too strong.

Up in the recipe description the submitter says you can leave the feta out since it is not traditional. I did leave it out but not on purpose. I totally forgot it but it my opinion I don't thin...