| Chef: Julie Logue-Riordan | |
| Food Mood: Light and Healthy | |
| Cuisine: French | |
Servings: 1/2 cup |
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Ingredients |
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| 1 cup Ni?oise olives, rinse, and pat dry 1 small garlic clove, peeled 1 tablespoon capers, rinse, and pat dry 2 anchovy fillet 1 lemon 1 teaspoon Cognac about 1 tablespoon extra-virgin olive oil |
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Method |
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| 1. Remove the pits from the olives. 2. Slice the garlic, then pound in a mortar. By hand or in a processor, chop and combine the olives, capers, garlic, and anchovy until you have a crumbly paste. Transfer to a bowl. 3. Grate and work in about ? teaspoon of lemon zest. Add the Cognac and oil to taste. Squeeze a few drops of lemon juice in to the tapenade just before serving. |
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Notes |
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| Keeps well for a week refrigerated. | |
Author: Melissa |
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Recipe source: www.cookingwithJulie.com |
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