Recipe
Tapenade
Ingredients
- 2 cups pitted NiÁoise or other brine-cured black olives
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon minced shallots
- 1 tablespoon minced garlic
- 1 tablespoon capers, drained
- 1 tablespoon chopped fresh flat-leaf parsley
- 4 anchovy fillets
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh basil
Directions
- Combine all the ingredients except the basil in the bowl of a food processor. Purée, then transfer to a bowl. Fold in the basil and set aside until needed, up to two hours, or refrigerate for up to three days in an airtight container.
Recipe Details
- Source: Prime Time Emeril Cookbook [4]
- Dish Type: Sauces [5]
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