Olive Tapenade

Olive Tapenade
Olive Tapenade

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 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

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. This recipe yields ?? servings.

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