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Emeril's Olive Tapenade
Browse the recipe 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