Wiliams-Sonoma Tapenade

By jenniferj

So important in Mediterranean cooking, anchovies are available preserved in two forms: packed in olive oil or in salt. Oil-packed anchovy fillets are widely available and need only to be rinsed in cool water and patted dry. Salt-packed anchovies, imported from Italy, must be filleted. To do this, hold each fish under running water and scrape off the fins and scales with a knife. Split the fish open lengthwise, separating it into two fillets, and lift out the backbone.

Ingredients

• 1 1/2 cups pitted mild brine-cured green olives,
• such as Luques or picholines, black niçoise
• olives or a combination
• 3 anchovy fillets, rinsed and patted dry
• 3 Tbs. capers, rinsed
• 1 1/2 Tbs. coarsely chopped fresh flat-leaf
• parsley
• 3 garlic cloves, finely chopped
• 3 Tbs. fresh lemon juice
• 1/2 tsp. freshly ground white pepper
• 1/4 cup extra-virgin olive oil

Preparation

Step 1

To make the tapenade, in a food processor, combine the olives, anchovies, capers, parsley, garlic, cognac, lemon juice and white pepper. Pulse once or twice to combine roughly, then add the olive oil and pulse briefly, stopping once or twice to scrape down the sides of the bowl. The texture should be chunky, rather than a smooth puree.