Tapenade

• 2 cups Greek or Moroccan dry-cured olives, pitted
• 3 cloves garlic, chopped
• 6 ounces anchovy filets, drained and patted dry
• 16-ounce can good-quality canned tuna in oil, drained
• 1/2 cup capers, drained
• 1 tablespoon green peppercorns in brine, drained and chopped
• 1/4 teaspoon chopped fresh thyme
• 2 tablespoons grated lemon zest
• 1/2 cup fresh lemon juice
• 2 tablespoons cognac (optional)
• 23 cup extra-virgin olive oil
• Lemon shells (recipe above)

1. Pulse all ingredients except oil and shells in a food processor until just combined.
2. With motor running, slowly pour in oil.
3. Do not overprocess: the tapenade should have some chunkiness.
4. Refrigerate for later use or spoon into lemon shells.

olives, garlic, anchovy filets, oil, capers, green, thyme, lemon zest, lemon juice, cognac, extravirgin olive oil, lemon shells

Taken from cooking.nytimes.com/recipes/6636 (may not work)