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Lulu's tapenade

Time 15 minutes
Yields Serves 6 t 8
Lulu’s tapenade
(Kirk McKoy / Los Angeles Times)
1

In a food processor, reduce the olives, anchovies, capers, garlic, cayenne and savory to a coarse puree. Add the olive oil and process only until the mixture is homogenous — a couple of rapid whirs. This makes about 1¼ cups tapenade.

This recipe is adapted from “Lulu’s Provencal Table” by Richard Olney.

S. Irene Virbila is a former restaurant critic and wine columnist for the Los Angeles Times. She left in 2015.
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