Tapenade
Recipe information
Yield
makes about 2/3 cup
Ingredients
1/2 cup black olives (niçoise, Nyon, or dry-cured), pitted and coarsely chopped
1 tablespoon capers, rinsed, drained, and coarsely chopped
2 salt-packed anchovies, soaked, boned, and chopped
1 garlic clove, peeled and split with germ removed, chopped fine or pounded to a purée
1 savory sprig, leaves only, chopped
1/2 teaspoon brandy (optional)
1/4 cup olive oil
Salt
Preparation
Step 1
Mix together: 1/2 cup black olives (niçoise, Nyon, or dry-cured), pitted and coarsely chopped, 1 tablespoon capers, rinsed, drained, and coarsely chopped, 2 salt-packed anchovies, soaked, boned, and chopped, 1 garlic clove, peeled and split with germ removed, chopped fine or pounded to a purée, 1 savory sprig, leaves only, chopped, 1/2 teaspoon brandy (optional), 1/4 cup olive oil.
Step 2
Taste and add, if necessary: Salt.
Step 3
Let sit at room temperature for 30 minutes before serving to allow the flavors to marry.
Variations
Step 4
Stir in 2 tablespoons roasted chopped almonds.
Step 5
Add 1/4 teaspoon grated orange zest.
Step 6
Substitute green olives or use a mixture of green and black.
