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Olive Tapenade


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  • 3/4 pound pitted black olives, such as
  • Kalamata, Nicoise, or Gaeta
  • 3 ounces capers - (to 4) drained, rinsed
  • 2 anchovy fillets drained, rinsed, and patted dry
  • 2 garlic cloves minced
  • 1 teaspoon Dijon mustard
  • 1 bay leaf finely chopped
  • 5 sprigs fresh thyme leaves chopped fine
  • 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


Servings 1


Step 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.

This recipe yields ?? servings.

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