Olive Tapenade
This Provençal classic is great for crudités, fish, and white meat. Keeps for 2 weeks refrigerated.
Ingrédients
- ½ cup pitted black or green olives
- ½ cup capers
- 1 can anchovy filets in olive oil
- 1 small can tuna in olive oil
- 1 garlic clove
- 1 Tbsp Dijon mustard
- ½ tsp fennel, ground
- 1 tsp Herbes de Provence
- 1 tsp pepper, ground
- 2 Tbsp cognac (opt.)
- ½ cup olive oil
Method
-
1
Place all ingredients, except the oil, in a food processor and purée.
-
2
Slowly drizzle the oil while the machine is running. Let it rest for a few minutes and serve.
