Olive Tapenade Provencale
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
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!