Tapenade

Name: Tapenade
Ingredients: 8 ounces pitted black Greek or Nicoise olives (about 1 1/2 cups); 2 small anchovy fillets, rinsed and patted dry; 3 tablespoons capers, rinsed; 1/2 small garlic clove, pounded to a paste in a mortar or very finely chopped and then mashed; Pinch of cayenne; 1 scant tablespoon chopped flat-leaf parsley; 1/2 cup extra virgin olive oil; 1 tablespoon brandy or grappa (optional)

8 ingredients

3 steps

Ingredients

8 ounces pitted black Greek or Nicoise olives (about 1 1/2 cups)
2 small anchovy fillets, rinsed and patted dry
3 tablespoons capers, rinsed
1/2 small garlic clove, pounded to a paste in a mortar or very finely chopped and then mashed
Pinch of cayenne
1 scant tablespoon chopped flat-leaf parsley
1/2 cup extra virgin olive oil
1 tablespoon brandy or grappa (optional)

Directions

1

Combine the olives, anchovies, capers, garlic, cayenne, and parsley in a food processor and pulse until the olives are coarsely chopped.
2

Add the olive oil and pulse until just combined.
3

Add the brandy or grappa, if desired, and pulse to mix.

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