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Tapenade
Number of servings: 6
Estimated Prep Time: 20 minutes
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| This is a very easy version that you make in your blender.
If you don't like anchovies or have any on hand, you can substitute 1 1/2 tbsp rinsed capers.
If you have access to fresh thyme and parsley, even better! Double the quantities for each if fresh: i.e. 1 teaspoon fresh chopped thyme, 2 tablespoons fresh chopped parsley.
Don't use tinned, already pitted (pre-stoned) olives, as the taste will be foul. There's so little work overall in making this tapenade, that you can't complain about the 3 or 4 minutes to remove the pits from the fresh olives.
Will keep covered for a week in the refrigerator.
Ingredients
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Directions
Pit (stone) the olives.
Put the olives, garlic and anchovies into the blender, and blend. Add 1 teaspoon cognac or brandy, if you wish, which gives a very subtle flavour. Add the thyme, parsley, and enough olive oil to make a paste -- you don't have to use the full 3 tablespoons if it doesn't look like it needs it, you can also add a smidge more if it looks like it does.
Adjust taste with pepper, and if you have it to hand, some fresh lemon juice, though we find it often doesn't need the lemon juice.
See Also
Tapenade
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