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Title: Spanish Tapenade

1 lb. ripe Roma tomatoes
3/4 C pimiento-stuffed green olives
3/4 C pitted black olives
3 - green onions, chopped
1/2 C pine nuts
2 T olive oil
1/4 t salt
1/8 t ground black pepper

Cut the tomatoes in half and seed them. Chop them in the food processor. Add the remaining ingredients and pulse to a chunky purée.

From Nut Gourmet
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