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Olive Tapenade

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    Source: www.cookingindex.comReport recipe

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    Nutrition Info . . .

    NutrientsLipids, Cellulose
    VitaminsA, B9, C
    MineralsPhosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

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

    2. Kalamata, Nicoise, or Gaeta

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

    4. 2 Anchovy fillets - drained, rinsed,

    5. And patted dry

    6. 2 Garlic cloves - minced

    7. 1 teaspoon 5ml Dijon mustard

    8. 1 Bay leaf - finely chopped

    9. 5 sections Fresh thyme - leaves chopped fine

    10. 3 tablespoons 45ml Chopped parsley

    11. 1/4 teaspoon 1 1/3ml Crushed red pepper

    12. 1/2 Lemon - juiced

    13. 1 teaspoon 5ml Red wine vinegar

    14. 1 tablespoon 15ml Cognac or brandy

    15. 1/2 cup 118ml Good quality extra-virgin olive oil

    Instructions Jump to Ingredients ↑

    1. 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.

    2. This recipe yields ?? servings.

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