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Recipe

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

Directions

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