Black Olive Tapenade

• 9 garlic cloves
• 8 cups pitted Kalamata olives, drained and rinsed
• 3 cans (2 oz. each) anchovies, drained
• 1 1/2 cups extra-virgin olive oil
• 3/4 cup jarred brined capers, brine squeezed out (with your hands or press in a strainer)
• 1 1/2 to 2 tsp. red chile flakes
• 3 tablespoons brandy
• 1 1/2 teaspoons freshly ground pepper
• 2 1/4 cups each lightly packed torn fresh basil leaves and flat-leaf parsley leaves
• Endive leaves, mini bell pepper halves, and steamed broccolini
• Baguette toasts
• Hardcooked quail eggs*

1. Put garlic in a food processor and whirl to mince. Add remaining ingredients and pulse into a chunky puree.
2. *To boil quail eggs, put eggs in a pot with water to cover by 2 in. Bring to a boil, then simmer 5 minutes. Drain eggs and transfer to a bowl of ice water to cool.
3. Make ahead: Tapenade, up to a month, chilled. Vegetables (except endive, which tend to brown so prep a couple of hours beforehand) and eggs, 1 day, chilled.

garlic, olives, anchovies, extravirgin olive oil, capers, red chile flakes, brandy, freshly ground pepper, basil, endive leaves, eggs

Taken from www.myrecipes.com/recipe/black-olive-tapenade (may not work)