Olive Tapenade

By á-174942

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

Preparation

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.