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Mexican Ripe Olive Tapenade

Serve with good quality tortilla chips.

Prep time: 10 minutes
Chill time: 1 hour

2 (6-oz.) cans California Ripe Black Olives, well drained
1/4 cup lightly packed fresh cilantro leaves
2 tablespoons each: extra virgin olive oil and lime juice
2 cloves garlic, minced
2 green onions, sliced
1 canned chipotle pepper plus 2 tsp. adobo sauce from can
Place all ingredients in a food processor and pulse on and off until finely chopped. Cover and chill for 1 hour. Makes 8 to 10 servings.
 
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