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Olive Tapenade Recipe - Cooking Index

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Olive Tapenade

Courses: Dips and Spreads

Recipe Ingredients

3/4 lb 340g / 11ozPitted black olives, such as
  Kalamata, Nicoise, or Gaeta
3 oz 85gCapers - (to 4) - drained, rinsed
2   Anchovy fillets - drained, rinsed,
  And patted dry
2   Garlic cloves - minced
1 teaspoon 5mlDijon mustard
1   Bay leaf - finely chopped
5 sections  Fresh thyme - leaves chopped fine
3 tablespoons 45mlChopped parsley
1/4 teaspoon 1.3mlCrushed red pepper
1/2   Lemon - juiced
1 teaspoon 5mlRed wine vinegar
1 tablespoon 15mlCognac or brandy
1/2 cup 118mlGood 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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