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Dining Tip: Hard-Boiled Eggs with Tapenade

An easy summer recipe that matches well with rosé

Posted: June 7, 2010

• 1 1/2 cups Empeltre olives or other black olives, pitted
• 1 1/2 teaspoons Dijon mustard
• 2 tablespoons extra-virgin olive oil
• 1/4 teaspoon freshly ground black pepper
• Zest of 1/2 orange
• 1 1/2 teaspoons coarsely chopped garlic
• 3 pieces soft sun-dried tomato, coarsely chopped
• 2 1/2 teaspoons coarsely chopped Italian parsley leaves
• 2 1/2 teaspoons capers, rinsed
• 9 hard-boiled eggs, halved

1. Combine all the ingredients except the eggs in a food processor, and pulse until they reach the desired smoothness. For a bit of texture, leave in some of the bigger pieces. Refrigerate until needed.

2. Arrange the eggs cut-side up on a platter. Put a spoonful of tapenade on the yolk of each egg-half. Serves 6.


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