Tapenade

The Inn at Onancock

30 North Street , Onancock, VA 23417-1920 États-Unis



Ingrédients

  • 1/2 lb Black Provençal or Greek olives (green or black, pitted)
  • 2 large garlic cloves, minced
  • 1 1/2 Tble. drained capers
  • 4-6 anchovy filets
  • ½-1 tsp. thyme, fresh
  • ½-1 tsp. rosemary, fresh
  • 2 Tble. lemon juice, fresh
  • 1 tsp. Dijon mustard
  • 2 Tble. olive oil, good quality
  • 1-2 Tble. cognac
  • Black pepper, freshly ground

[Resource Id: instructions, Set: recipeview]

  1. Remove olive pits and discard.
  2. Blend all in food processor.
  3. Chill until ready to serve.
  4. May be kept refrigerated for 1 week.
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