TLC Cooking "Emeril's Olive Tapenade"

Emeril's Olive Tapenade

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
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

PREPARATION:

Method

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.
This recipe was featured in the Liquid Gold Episode of Emeril Green.

This recipe appears in: Dips & Spreads

Make these cheesy appetizers to truly delight the people at your next party or casual get-together.

Snacks can be healthy and they can also be fun to eat. See how our snack recipes combine both of these elements.