Greek Tapanade
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1 cup kalamata olives In a food processor combine olives, garlic and capers. Puree until smooth. On low speed drizzle in the olive oil and lemon juice. Process until well combined. Transfer to a bowl and blend in oregano and feta cheese. Let stand at room temperature for one hour. Serve as a spread with flatbread or pita. Makes 1 1/2 cups.
Cookbook Section: Appetizers / ID: 122 |
