Olive Tapenade

Name: Olive Tapenade
Ingredients: 3/4 pound pitted black olives, such as Kalamata, Nicoise, or Gaeta; 3 to 4 ounces capers, drained and rinsed; 2 anchovy fillets, drained, rinsed and patted dry; 2 cloves garlic, minced; 1 teaspoon Dijon mustard; 1 bay leaf, finely chopped; 5 sprigs fresh thyme, leaves finely chopped; 3 tablespoons chopped parsley; 1/4 teaspoon crushed red pepper; 1/2 lemon, juiced; 1 teaspoon red wine vinegar; 1 tablespoon cognac or brandy; 1/2 cup good quality extra-virgin olive oil

13 ingredients

2 steps

Ingredients

3/4 pound pitted black olives, such as Kalamata, Nicoise, or Gaeta
3 to 4 ounces capers, drained and rinsed
2 anchovy fillets, drained, rinsed and patted dry
2 cloves garlic, minced
1 teaspoon Dijon mustard
1 bay leaf, finely chopped
5 sprigs fresh thyme, leaves finely chopped
3 tablespoons chopped parsley
1/4 teaspoon crushed red pepper
1/2 lemon, juiced
1 teaspoon red wine vinegar
1 tablespoon cognac or brandy
1/2 cup good quality extra-virgin olive oil

Directions

1

Combine all ingredients in the bowl of a food processor and pulse to combine well, then allow to process until mixture is coarsely pureed.
2

Taste for seasoning, then serve as a dip alongside crusty bread with goat cheese, grilled vegetables or chicken, or tossed with cooked pasta and fresh herbs.