Olive Tapenade Provencale
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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
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.