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Greek Olive Tapenade

yield: 2 total time: 75 minutes
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Ingredients

  • 1 bag yeast Pamela's Gluten-Free Bread Mix with, Packet
  • 1 1/2 cups warm water at 115 degrees F
  • 1/4 cup warm water
  • 1 egg
  • 12 1/2 ounces olive Greek, Mix, pitted
  • 1 clove small, garlic, crushed
  • 1 teaspoon extra virgin olive oil
  • 1 1/2 teaspoons balsamic vinegar fig, or your favorite balsamic vinegar
  • 1 teaspoon honey or raw agave nectar
  • 1/2 teaspoon Italian herbs blend, thyme, sage, basil, oregano

Nutrition

  • Calories : 280 calories
  • Carbohydrate : 15 grams
  • Cholesterol : 105 milligrams
  • Fat : 24 grams
  • Fiber : 5 grams
  • Protein : 5 grams
  • SaturatedFat : 3 grams
  • Sodium : 1590 milligrams
  • Sugar : 4 grams
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