Olive Tapenade (Emeril Lagasse) |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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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 |
Directions:
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.
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