Olive Tapenade
“This rich spread is perfect on collard wraps. It’s full of flavor and healthy fats, and in my opinion, deserves a much sexier name than tapenade.”
1/3 cup mixed olives, pitted
1 anchovy
1 garlic clove
1 tablespoon olive oil
rosemary and thyme to taste (optional)
1. Pulse in food processor or blender until coarsely chopped
Originally featured in Getting Saucy: Detox-Worthy Dips & Sauces
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