01 Nov

Tapenade recipe according to the Boston Globe

Makes about 1 3/4 cups

1 1/4 cups pitted green olives
2 anchovy fillets, rinsed and patted dry
1 teaspoon grated lemon rind
1/2 teaspoon grated orange rind
1 clove garlic, smashed
1 teaspoon capers, rinsed and patted dry
1/4 cup olive oil
1 1/2 teaspoon lemon juice
Dash of cognac, or to taste
Salt and pepper, to taste

1. Coarsely chop 1/4 cup of the olives.

2. In a food processor, combine the anchovies, lemon and orange rinds, garlic, and capers. Work to a smooth paste.

3. Add the remaining 1 cup olives and work the mixture to a paste.

4. With the machine running, pour in the olive oil through the feed tube. Transfer the mixture to a bowl. Stir in the chopped olives, lemon juice, and cognac. Taste for seasoning , and add salt and pepper. Transfer to a plastic container, cover, and refrigerate for up to 3 weeks. Adapted from “Nancy Silverton’s Sandwich Book”

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