Rating4/5 (from 4 ratings)4
YieldMakes 2 cups.
2 cup green or black olives
2 tablespoon olive oil
1 tablespoon Bragg's Liquid Aminos
“Put the olives, and the Bragg…, in the blender and chop finely. Drizzle in the oil with the blender running until a thick paste forms….” (p.86) Store the tapenade in refrigerator.
Dianne Moore's ThoughtsBy Dianne Moore
Buy Carol Alt’s”the Raw 50”...terrific recipes including this one. I love this topping on my pizza. Thank you, Carol!
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