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Fennel and Green Olive Tapenade
- 1 small fennel bulb, tough outer layer removed, roughly chopped
- 1 large shallot, roughly chopped
- 3 tablespoons olive oil, divided
- 2 teaspoons fresh lemon thyme (regular thyme works too)
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
- 1/2 cup green olives (kalamata or picholine)
- 1/2 lime, juiced
Directions:View on Big Girls Small Kitchen
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