Ingredients
- 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
Description
Olive Tapenade
Emerils
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