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Plant-Based Olive Tapenade
- 335g/12oz pitted, Kalamata olives
- 4 garlic cloves, crushed then chopped
- Half teaspoon dried oregano
- Quarter teaspoon dried marjoram
- Half teaspoon thyme
- One teaspoon crushed chili flakes (feel free to adjust the amount if you don't like your food too hot)
- Half teaspoon dried basil
- Place all the ingredients into a food processor and pulse chop until you reach your desired consistency.
- Store in an airtight container in the fridge.
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