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Olive Tapenade

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 3/4 lb 340g / 11oz Pitted black olives, such as Kalamata, Nicoise, or Gaeta

    2. 3 oz 85g Capers - (to 4) - drained, rinsed

    3. 2 Anchovy fillets - drained, rinsed, And patted dry

    4. 2 Garlic cloves - minced

    5. 1 teaspoon 5ml Dijon mustard

    6. 1 Bay leaf - finely chopped

    7. 5 sections Fresh thyme - leaves chopped fine

    8. 3 tablespoons 45ml Chopped parsley

    9. 1/4 teaspoon 1 1/3ml Crushed red pepper

    10. 1/2 Lemon - juiced

    11. 1 teaspoon 5ml Red wine vinegar

    12. 1 tablespoon 15ml Cognac or brandy

    13. 1/2 cup 118ml Good quality extra-virgin olive oil

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions 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. This recipe yields ?? servings.

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