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"The classic provençal olive, anchovy and caper paste is a dish that was only developed in the nineteenth century. This recipe for tapenade is made with kalamata olives and an amazing blend of flavours. It has been adapted from 'mediterranean kitchen', published by Murdoch Books, and posted for the 2005 Zaar World Tour. The preparation..."
Ingredients: Dijon mustard, fresh ground black pepper...
Prep Time: 5 mins
Total Time: 5 mins
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