Saturday, March 23, 2013

Olive Tapanade

Another delightful flavor from the Mediterranean, this is an olive paste with rather strong flavors which makes it perfect to go on bread, bruscetta, crackers, or chips. No heat required just a good bowl of high-quality olives, anchovies, and Cognac put together in the right proportions. This recipe is straight from Paula Wolfert's Mediterranean Cooking.

Pitting some French olives

salt-packed anchovies and capers

before processing

1 cup wrinkled black olives
several cleaned salt-packed anchovies or 1 2-ounce canned anchovy fillets
4 tablespoons capers
2 tablespoons lemon juice
1/2 teaspoon Dijon mustard
fresh-cracked black pepper
1 1/2 tablespoons Cognac, brandy, or dark rum
1/4 fruity extra-virgin olive oil

Soak the olives, anchovies, and capers, to remove any excess salt. Rinse, drain, and pat dry.
In a food processor, combine the olives, anchovies, capers, lemon juice, mustard, pepper, and Cognac, blending into a paste. With the machine running, add the olive oil into the top opening in a slow stream to emulsify it all into a smooth paste.
Allow to sit for at least an hour for the flavors to congeal before serving.

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