Total time: 20 minutes plus 2 hours chilling | Serves 10 to 12 (makes 1 cup)
- 2 large cloves garlic
- 1/2 pound imported black olives, pitted (about 1 1/2 cups)
- 1 1/2 tablespoons capers, rinsed and drained
- 4 to 6 anchovy filets, soaked, if salt-packed, about 5 minutes in water and drained
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- 1 teaspoon chopped fresh rosemary or 1/2 teaspoon crumbled dried
- 1 teaspoon Dijon mustard
- 2 tablespoons lemon juice
- 2 tablespoons olive oil or more as desired
- Freshly ground pepper
- 1 tablespoon Cognac, optional
- Chopped fresh herbs or sprigs, for garnish
Step 1Turn on a food processor and drop in the garlic. When it is chopped, turn off the machine and scrape down the sides. Add the olives, capers, anchovies, thyme, rosemary and mustard. Blend together until fairly smooth. Add the lemon juice, olive oil, a generous grinding of pepper and the Cognac and continue to blend until you have a smooth paste.
Step 2Scrape the tapenade into a serving bowl and garnish with the herbs. Refrigerate 2 hours until ready to serve.
Note: Shulman is author of "Mediterranean Light" and "Provencal Light" (both published by William Morrow).
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