Classic Tapenade

14 ingredients
7 steps

Ingredients

  • 2 garlic cloves lrgs
  • black olives pound pitted imported, 1 1/2 cups
  • 1 tablespoon capers rinsed, drained
  • 4 anchovy filets to 6
  • 1 teaspoon fresh thyme leaves
  • 1/2 dried thyme tspn
  • 1 teaspoon fresh rosemary chopped
  • 1/2 dried rosemary tspn, crumbled
  • 1 teaspoon dijon mustard
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil or more
  • freshly ground black pepper to taste
  • 1 tablespoon cognac optional
  • chopped fresh herbs or sprigs for garnish

Directions

  1. 1
    If the anchovies are salt-packed, soak them for about 5 minutes in water and drain.
  2. 2
    Turn on a food processor and drop in the garlic. When it is chopped, turn off the machine and scrape down the sides.
  3. 3
    Add the olives, capers, anchovies, thyme, rosemary and mustard. Blend together until fairly smooth.
  4. 4
    Add the lemon juice, olive oil, a generous grinding of pepper and the Cognac and continue to blend until you have a smooth paste.
  5. 5
    Scrape the tapenade into a serving bowl and garnish with the herbs. Refrigerate 2 hours until ready to serve.
  6. 6
    This recipe yields 1 cup; 10 to 12 servings.
  7. 7
    Comments: If you prefer, substitute more lemon juice for the Cognac. Serve with croutons or spread on halved cherry tomatoes or other baby vegetables. If you pit the olives rather than buy them pitted, add about 20 minutes to the preparation time.

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