Olive Tapenade
INGREDIENTS
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3/4 pound pitted black olives, such as Kalamata, Nicoise, or Gaeta
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3 to 4 ounces capers, drained and rinsed
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2 anchovy fillets, drained, rinsed and patted dry
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2 cloves garlic, minced
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1 teaspoon Dijon mustard
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1 bay leaf, finely chopped
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5 sprigs fresh thyme, leaves finely chopped
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3 tablespoons chopped parsley
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1/4 teaspoon crushed red pepper
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1/2 lemon, juiced
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1 teaspoon red wine vinegar
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1 tablespoon cognac or brandy
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1/2 cup good quality extra-virgin olive oil
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