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Sel De La Terre's Tapenade

zest of 1 1/2 oranges
zest of 1 1/2 lemons
1 T. garlic
3 whole white anchovies (available at specialty foods stores)
1 T. chopped fresh thyme
1/2 C. capers, drained
1/4 bunch parsley, washed
1/2 C. grated Parmesan cheese
1 qt. Kalamata olives, drained and pitted
1/2 C. extra-virgin olive oil

In a food processor, puree the orange and lemon zests, garlic and anchovies. Add the thyme, capers, parsley and cheese; puree again. Add the olives and puree again. Add the olive oil and process until well mixed. Store, tightly covered, in the refrigerator.

Makes about 5 cups.

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