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Spicy Walnut-Olive Tapenade

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"Zesty Mediterranean dip for crackers, crudité or use as a spread for sandwiches, flat bread and more!"
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10 m servings 136
Original recipe yields 16 servings


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  1. Place olives, walnuts, olive oil, and harissa in a blender. Pulse until mixture is blended but retains a coarse texture. For a thinner, more dip-like tapenade, add additional olive 1 tablespoon at a time. Add salt and pepper to taste.


  • Cook's Note:
  • This tapenade can be made 1 or 2 days in advance. Keep refrigerated.

Nutrition Facts

Per Serving: 136 calories; 13.7 3.2 1.9 0 244 Full nutrition

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