French Tapenade Recipe

From Dorothy McNett's Recipe Book.

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French Tapenade

From Dorothy McNett's recipes at This is a dynamite blending of many flavors!

2-4 cloves garlic
1 cup pitted black olives, preferably oil-cured
2 - 3 anchovy fillets in olive oil, drained (use more if you wish)
2 tablespoons capers, drained (or less, if desired)
zest and juice of 1 lemon
2 tablespoons brandy, optional
4-5 tablespoons extra-virgin olive oil
slices of baguette, toasted if desired

In food processor with steel chopping blade in place whirl garlic, olives, anchovies, capers, lemon zest and juice to form a paste, adding the brandy if using. With the motor running, slowly add enough of the oil to form a spoonable / spreadable mixture. Place in a small bowl and spread on toasts as an appetizer.

Recipe created 1996-02-02.

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