Tapenade
Total preparation time: 30 minutes
Serves: 12Ingredients:
- 1/2 lb Black Provençal or Greek olives (green or black, pitted)
- 2 large garlic cloves, minced
- 1 1/2 Tble. drained capers
- 4-6 anchovy filets
- ½-1 tsp. thyme, fresh
- ½-1 tsp. rosemary, fresh
- 2 Tble. lemon juice, fresh
- 1 tsp. Dijon mustard
- 2 Tble. olive oil, good quality
- 1-2 Tble. cognac
- Black pepper, freshly ground
Steps:
- Remove olive pits and discard.
- Blend all in food processor.
- Chill until ready to serve.
- May be kept refrigerated for 1 week.