Olive Tapenade

Recipe Ingredients

3/4 lb	340g / 11oz	Pitted black olives, such as
		Kalamata, Nicoise, or Gaeta
3 oz	85g	Capers - (to 4) - drained, rinsed
2		Anchovy fillets - drained, rinsed,
		And patted dry
2		Garlic cloves - minced
1 teaspoon	5ml	Dijon mustard
1		Bay leaf - finely chopped
5 sections		Fresh thyme - leaves chopped fine
3 tablespoons	45ml	Chopped parsley
1/4 teaspoon	1.3ml	Crushed red pepper
1/2		Lemon - juiced
1 teaspoon	5ml	Red wine vinegar
1 tablespoon	15ml	Cognac or brandy
1/2 cup	118ml	Good quality extra-virgin olive oil

Recipe Instructions

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.

This recipe yields ?? servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2B18) - from the - TV FOOD NETWORK

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