Olive Tapenade Provencale


User Avatar
Member since 2006
No Video

Serves | Prep Time | Cook Time

Why I Love This Recipe

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!


Ingredients You'll Need

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


Directions

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.


Questions, Comments & Reviews



More Great Recipes: Mediterranean
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

51083 Downloads
FREE
Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

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

6 Recipes

11305 Downloads
FREE
Oreo Balls
Oreo Balls
Slutty Brownies
Slutty Brownies
Mixed Berry Tart
Mixed Berry Tart