I have a question about the recipe "Burrata and Olive Tapenade Crostini" from timmytwinkle. If I use pitted kalamata olives, like from Costco, how much do I use? I want to get the proportions right or is that not recommended?
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It is all to taste. Think about proportions as a guide, not a rule.
It's sweet, salty, and just a little bit tangy.
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