TAPENADE
Instructions:
- 1 cup black olives (not “California-styleâ€)
- ¼ cup capers
- 12 anchovy filets
- 2 garlic cloves, minced
- â…“ cup extra virgin olive oil
- Juice of half a fresh lemon
- 1 tablespoon brandy (optional)
- In a blender or food processor fitted with the metal blade, combine all ingredients and process to a grainy paste (tape nade is sometimes called the “caviar of Provence,†so think caviar when determining the proper texture).
- Tapenade keeps in the refrigerator for about a week. If the paste is too dry or doesn’t blend well, add another tablespoon of olive oil.
- Serve as a dip for raw vegetables or a spread for fresh bread.