Olive Tapenade with Red Wine Vinegar
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Step 1: Place all the ingredients in a food processor and pulse until roughly chopped and well combined, but not a smooth paste.
Maggie's Tip: This recipe works brilliantly with either kalamatas or good-quality green olives, and it’s the combination of olives and orange that I love so much. You must use top-quality red wine vinegar, though – the end result here is heavily dependent on the quality of the ingredients.
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