Olive Tapenade

• 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
• 1 bay leaf, finely chopped
• 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

1. Combine all ingredients in the bowl of a food processor and pulse to combine well, then allow to process until mixture is coarsely pureed.
2. 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.

black olives, capers, anchovy, garlic, mustard, bay leaf, thyme, parsley, red pepper, lemon, red wine vinegar, cognac, extravirgin olive oil

Taken from www.foodnetwork.com/recipes/emeril-lagasse/olive-tapenade-recipe.html (may not work)