Tapenade Recipe
Makes:
About 1 1/2 cups
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Tapenade, an intensely flavored purée of black olives, anchovies, and seasonings, has a natural affinity for meat, especially beef and lamb. It adds deep, rich, slightly pungent flavors.
Build your own: In the south of France in summertime, tapenade is smeared on crusty bread and served with plates of charcuterie meats and pâté. Try the tapenade with lamb burgers and buffalo burgers. Leftovers are wonderful to have on hand for a quick snack or as a sandwich with goat cheese.
INGREDIENTS
- 1 1/3 cups pitted brine-cured black olives, such as kalamata
- 4 oil-packed anchovy fillets, drained (optional)
- 2 tablespoons capers, drained
- 2 tablespoons olive oil
- 3 large garlic cloves, peeled
- Leaves from 10 sprigs fresh flat-leaf parsley or basil or a mix of both
- Leaves from 2 or 3 sprigs fresh thyme
- 2 teaspoons cognac or brandy
- 1 teaspoon Dijon mustard
- 1 teaspoon freshly squeezed lemon juice
- Pinch of freshly ground black pepper
INSTRUCTIONS
- Put the olives, anchovies, capers, olive oil, garlic, parsley, thyme, cognac, mustard, lemon juice, and pepper in a food processor or blender. Process, stopping to scrape the sides occasionally, until you have a fairly smooth purée. No salt is needed because the anchovies and olives are fairly salty. Transfer the tapenade to a container and set aside until needed. The tapenade keeps, covered and refrigerated, for up to a week.
This recipe, while from a trusted source, may not have been tested by the CHOW food
team.
