Tapenade and Tapenade Vinaigrette

• 1 cup pitted black olives, preferably Nicoise
• 2 tablespoons salt-packed capers, rinsed and chopped
• 2 teaspoons chopped anchovies
• 1 tablespoon minced garlic
• 1 tablespoon freshly grated lemon or orange zest (optional)
• 4 to 6 tablespoons fruity extra virgin olive oil, preferable Provencal
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon Cognac or brandy (optional)

1. Combine the olives, capers, anchovies, garlic and zest, if using, in the container of a food processor.
2. Pulse a few times to combine.
3. Gradually add the olive oil, you can make this a very smooth puree or keep some texture.
4. Add pepper to taste and the Cognac, if using.
5. Store the tapenade, covered, in the refrigerator.
6. Bring to room temperature before using.
7. Variations:
8. Tapenade vinaigrette:
9. Thin 1/2 cup tapenade with 1/4 cup olive oil and 2 tablespoons mild white wine or Champagne vinegar.
10. Tapenade citrus dressing:
11. If you have added lemon or orange zest and want to play up the citrus, thin the tapenade with 2 to 3 tablespoons fresh lemon juice.
12. Both of the above variations are good slathered on grilled vegetables, cooked tuna, and hard-boiled eggs, tossed in rice salads, and drizzled on roasted peppers and mozzarella salads, broccoli and cauliflower, orange and celery or fennel seeds, and oranges and beets.
13. Tapenade mayonnaise:
14. Fold 1/2 cup tapenade into 1/2 cup mayonnaise.
15. Excellent on sliced chicken and leg of lamb sandwiches, and great for egg salad.

black olives, salt, anchovies, garlic, freshly grated lemon, olive oil, freshly ground black pepper, cognac

Taken from www.cookstr.com/recipes/tapenade-and-tapenade-vinaigrette (may not work)