Tapenade

Name: Tapenade
Ingredients: 8 to 10 anchovy fillets; 1/4 cup milk; 2 cups French or Greek black olives, pitted; 1 tablespoon capers, drained; 1 teaspoon Dijon mustard; 1 clove garlic, peeled, green germ removed, coarsely chopped; Freshly ground black pepper - optional; 6 tablespoons extra virgin olive oil

8 ingredients

10 steps

Ingredients

8 to 10 anchovy fillets
1/4 cup milk
2 cups French or Greek black olives, pitted
1 tablespoon capers, drained
1 teaspoon Dijon mustard
1 clove garlic, peeled, green germ removed, coarsely chopped
Freshly ground black pepper - optional
6 tablespoons extra virgin olive oil

Directions

1

Place the anchovies in a small shallow bowl and cover them with milk.
2

Let them sit for 15 minutes.
3

Drain, quickly rinse with water and pat dry.
4

Place all the ingredients in a mortar and pestle (or in a food processor) and either mix or process to form a thick puree.
5

With the processor running, add the oil in a thin stream until it is thoroughly incorporated into the mixture.
6

Taste for seasoning, and adjust if necessary.
7

To make Tuna Tapenade, poach 4 ounces fresh tuna in water seasoned with fresh thyme, garlic, shallot, and fresh parsley, until it is opaque, 7 to 8 minutes.
8

Remove the tuna from the poaching liquid and let it cool to room temperature before crumbling into the tapenade.
9

For Basil Tapenade, mince 1 cup fresh basil leaves and fold them into the tapenade right before serving.
10

For Fresh Thyme Tapenade, add 1 tablespoon fresh thyme leaves to the tapenade right before serving.