Tapenade (Olive Paste)

9 ingredients
5 steps

Ingredients

  • 2 cups pitted Greek or Moroccan oil-cured olives
  • 6 oil-packed anchovy fillets, drained and patted dry
  • 2 tablespoons drained capers
  • 2 tablespoons olive oil
  • 1 tablespoon cognac
  • 2 large garlic cloves, crushed
  • 1/2 teaspoon grated lemon zest
  • 1/8 teaspoon chopped fresh thyme leaves
  • 1/8 teaspoon coarsely cracked black peppercorns

Directions

  1. 1
    Place all the ingredients in a food processor fitted with the metal blade.
  2. 2
    Pulse on and off until the tapenade is grainy but not smooth.
  3. 3
    Place the mixture in a container, cover, and refrigerate.
  4. 4
    (If kept covered and refrigerated the tapenade should keep for up to 8 weeks, covered and refrigerated.)
  5. 5
    Serve with cold vegetables, hard-boiled eggs, or as a sandwich enhancer.

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