Food Network: Olive Tapenade

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Olive Tapenade
Recipe courtesy Emeril Lagasse, 2001

Ingredients
3/4 pound 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
1 bay leaf, finely chopped
5 sprigs fresh thyme, leaves finely chopped
3 tablespoons chopped parsley
1/4 teaspoon crushed red pepper
1/2 lemon, juiced
1 teaspoon red wine vinegar
1 tablespoon cognac or brandy
1/2 cup good quality extra-virgin olive oil

Directions

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.