Tapenade Recipe

• 1 1/3 cups pitted brine-cured black olives, such as kalamata (about 7 ounces)
• 4 oil-packed anchovy fillets, drained (optional)
• 2 tablespoons capers, drained
• 2 tablespoons olive oil
• 3 large garlic cloves, peeled
• 1/2 cup loosely packed Italian parsley or basil leaves (or a mix of both)
• 1/2 teaspoon fresh thyme leaves
• 2 teaspoons Cognac or brandy
• 1 teaspoon Dijon mustard
• 1 teaspoon freshly squeezed lemon juice
• Pinch of freshly ground black pepper

1. Put all of the ingredients in a food processor or blender.
2. (No salt is needed because the anchoviesif youre using themand olives are already salty.)
3. Process, stopping to scrape down the sides occasionally with a rubber spatula, until you have a fairly smooth puree.
4. Transfer to a container and set aside until needed, or refrigerate in a container with a tightfitting lid for up to 1 week.

black olives, oil, capers, olive oil, garlic, italian parsley, thyme, cognac, mustard, freshly squeezed lemon juice, ground black pepper

Taken from www.chowhound.com/recipes/tapenade-21781 (may not work)