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Any type of black olive will work, but Kalamata is especially nice in this spread. Use the tapenade for a sandwich smear or as a dip for vegetables.

Source: Martha Stewart Living, July 2008
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  • annielanf
    6 JUL, 2011
    This was yummy, but I need more detail. I wish the recipe indicated what type of anchovy to use--packed in water or oil? And what size the fillets should be? I'm unfamiliar with using anchovies...the can I got only contained about 3-4 fillets, so I used the entire can, which made the tapenade a little too fishy for me. I think I may have used too much (maybe half a can would be better?). I used anchovies in water, so I felt the tapenade needed more olive oil in the end.
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