Tapenade

Name: Tapenade
Total time: 5 min
Yield: About 3 cups
Cuisine: mediterranean
Ingredients: 2 cups Greek or Moroccan dry-cured olives, pitted; 3 cloves garlic, chopped; 6 ounces anchovy filets, drained and patted dry; 16-ounce can good-quality canned tuna in oil, drained; 1/2 cup capers, drained; 1 tablespoon green peppercorns in brine, drained and chopped; 1/4 teaspoon chopped fresh thyme; 2 tablespoons grated lemon zest; 1/2 cup fresh lemon juice; 2 tablespoons cognac (optional); 2/3 cup extra-virgin olive oil; Lemon shells (recipe above)

Recipe from Christopher Idone

Adapted by Jonathan Reynolds

Total Time: 5 minutes
Rating: 4(63)
Comments: Read comments

Featured in: Food; Star Fruit

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Ingredients

Yield:About 3 cups

2cups Greek or Moroccan dry-cured olives, pitted
3cloves garlic, chopped
6ounces anchovy filets, drained and patted dry
16-ounce can good-quality canned tuna in oil, drained
½cup capers, drained
1tablespoon green peppercorns in brine, drained and chopped
¼teaspoon chopped fresh thyme
2tablespoons grated lemon zest
½cup fresh lemon juice
2tablespoons cognac (optional)
⅔cup extra-virgin olive oil
Lemon shells (recipe above)

Ingredient Substitution Guide

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Preparation

Step 1
Pulse all ingredients except oil and shells in a food processor until just combined. With motor running, slowly pour in oil. Do not overprocess: the tapenade should have some chunkiness. Refrigerate for later use or spoon into lemon shells.