Tapenade

Name: Tapenade
Ingredients: 2 cups Greek or Moroccan dry-cured olives, pitted; 3 cloves garlic, chopped; 6 ounces anchovy filets, drained and patted dry; 16-ounce can good-quality canned tuna in oil, drained; 1/2 cup capers, drained; 1 tablespoon green peppercorns in brine, drained and chopped; 1/4 teaspoon chopped fresh thyme; 2 tablespoons grated lemon zest; 1/2 cup fresh lemon juice; 2 tablespoons cognac (optional); 23 cup extra-virgin olive oil; Lemon shells (recipe above)

12 ingredients

4 steps

Ingredients

2 cups Greek or Moroccan dry-cured olives, pitted
3 cloves garlic, chopped
6 ounces anchovy filets, drained and patted dry
16-ounce can good-quality canned tuna in oil, drained
1/2 cup capers, drained
1 tablespoon green peppercorns in brine, drained and chopped
1/4 teaspoon chopped fresh thyme
2 tablespoons grated lemon zest
1/2 cup fresh lemon juice
2 tablespoons cognac (optional)
23 cup extra-virgin olive oil
Lemon shells (recipe above)

Directions

1

Pulse all ingredients except oil and shells in a food processor until just combined.
2

With motor running, slowly pour in oil.
3

Do not overprocess: the tapenade should have some chunkiness.
4

Refrigerate for later use or spoon into lemon shells.