More Great Recipes: Mediterranean

Olive Tapenade Provencale


User Avatar
Member since 2006

Serves | Prep Time | Cook Time

Ingredients

1 cup d 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
5 sprigs fresh thyme, leaves finely chopped
3 tablespoons chopped parsley
1/2 lemon, juiced
1 teaspoon red wine vinegar
1 tablespoon cognac or brandy
1/2 cup good quality extra-virgin olive oil


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.


Pairs Well With


Notes

This is one of my all time favorites! There are many versions of this recipe but I find this one the best. I prefere it made with nicoise olives and the cognac adds a subtle kick!

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

445 Downloads
FREE
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

51067 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11242 Downloads
FREE
Mixed Berry Tart
Mixed Berry Tart
Slutty Brownies
Slutty Brownies
Oreo Balls
Oreo Balls