Classic Tapenade
By: Anonymous
Published: Thursday, February 11, 2010 - 7:09pm

Ingredients




2 lrgs garlic cloves
pound pitted imported black olives (1 ½ cups)
tablespoon capers rinsed, drained
4 anchovy filets - (to 6)
1 teaspoon fresh thyme leaves
(or 1/2 tspn dried thyme)
1 teaspoon chopped fresh rosemary
(or 1/2 tspn dried rosemary, crumbled)
1 teaspoon Dijon mustard
2 tablespoons lemon juice
2 tablespoons olive oil or more
Freshly-ground black pepper to taste
1 tablespoon Cognac (optional)
Chopped fresh herbs or sprigs for garnish

Preparation

1 If the anchovies are salt-packed, soak them for about 5 minutes in water and drain. 2 Turn on a food processor and drop in the garlic. When it is chopped, turn off the machine and scrape down the sides. 3 Add the olives, capers, anchovies, thyme, rosemary and mustard. Blend together until fairly smooth. 4 Add the lemon juice, olive oil, a generous grinding of pepper and the Cognac and continue to blend until you have a smooth paste. 5 Scrape the tapenade into a serving bowl and garnish with the herbs. Refrigerate 2 hours until ready to serve. 6 This recipe yields 1 cup; 10 to 12 servings. 7 Comments: If you prefer, substitute more lemon juice for the Cognac. Serve with croutons or spread on halved cherry tomatoes or other baby vegetables. If you pit the olives rather than buy them pitted, add about 20 minutes to the preparation time.