- 1 cup pitted black olives, preferably Nicoise
- 2 tablespoons salt-packed capers, rinsed and chopped
- 2 teaspoons chopped anchovies
- 1 tablespoon minced garlic
- 1 tablespoon freshly grated lemon or orange zest (optional)
- 4 to 6 tablespoons fruity extra virgin olive oil, preferable Provencal
- ½ teaspoon freshly ground black pepper
- 1 tablespoon Cognac or brandy (optional)
- Combine the olives, capers, anchovies, garlic and zest, if using, in the container of a food processor. Pulse a few times to combine. Gradually add the olive oil, you can make this a very smooth puree or keep some texture. Add pepper to taste and the Cognac, if using. Store the tapenade, covered, in the refrigerator. Bring to room temperature before using.
- Variations:
- Tapenade vinaigrette:
- Thin ½ cup tapenade with ¼ cup olive oil and 2 tablespoons mild white wine or Champagne vinegar.
- Tapenade citrus dressing:
- If you have added lemon or orange zest and want to play up the citrus, thin the tapenade with 2 to 3 tablespoons fresh lemon juice.
- Both of the above variations are good slathered on grilled vegetables, cooked tuna, and hard-boiled eggs, tossed in rice salads, and drizzled on roasted peppers and mozzarella salads, broccoli and cauliflower, orange and celery or fennel seeds, and oranges and beets.
- Tapenade mayonnaise:
- Fold ½ cup tapenade into ½ cup mayonnaise. Excellent on sliced chicken and leg of lamb sandwiches, and great for egg salad.