See Also: Appetizers · Cooking Club · Dressings and Dips
French Tapenade
From Dorothy McNett's recipes at www.dorothymcnett.com. 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.
