Olive Tapenade

By KrissyW330

Recipe courtesy Emeril Lagasse, 2001

Ingredients

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

Details

Servings 1
Preparation time 15mins
Cooking time 15mins
Adapted from foodnetwork.com

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.