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Receta Olive Tapenade

Name: Olive Tapenade
Ingredients: 3/4 lb pitted black olives, such as; Kalamata, Nicoise, or possibly Gaeta; 3 ounce capers - (to 4) liquid removed, rinsed; 2 x anchovy fillets liquid removed, rinsed,; and patted dry; 2 x garlic cloves chopped; 1 tsp Dijon mustard; 1 x bay leaf finely minced; 5 sprg fresh thyme leaves minced fine; 3 Tbsp. minced parsley; 1/4 tsp crushed red pepper; 1/2 x lemon juiced; 1 tsp red wine vinegar; 1 Tbsp. cognac or possibly brandy; 1/2 c. good quality extra-virgin extra virgin olive oil

de Global Cookbook

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Ingredientes

3/4 lb pitted black olives, such as
Â Â Kalamata, Nicoise, or possibly Gaeta
3 ounce capers - (to 4) liquid removed, rinsed
2 x anchovy fillets liquid removed, rinsed,
Â Â and patted dry
2 x garlic cloves chopped
1 tsp Dijon mustard
1 x bay leaf finely minced
5 sprg fresh thyme leaves minced fine
3 Tbsp. minced parsley
1/4 tsp crushed red pepper
1/2 x lemon juiced
1 tsp red wine vinegar
1 Tbsp. cognac or possibly brandy
1/2 c. good quality extra-virgin extra virgin olive oil

Direcciones

Combine all ingredients in the bowl of a food processor and pulse to combine well, then allow to process till mix is coarsely pureed. Taste for seasoning, then serve as a dip alongside crusty bread with goat cheese, grilled vegetables or possibly chicken, or possibly tossed with cooked pasta and fresh herbs.