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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Tapenade. Come on. You know what it is. Ingredients:
2 2/3 c pitted kalamata olives |
2 garlic cloves, crushed |
2 anchovy filets in oil, drained |
2 tbsp capers, rinsed and squeezed dry |
2 tsp chopped fresh thyme |
2 tsp dijon mustard |
1 tbsp lemon juice |
1/4 c olive oil |
1 tbsp brandy |
salt & pepper to taste |
Directions:
1. Place everything in a food processor and blend until smooth.
2. Season to taste with salt and pepper.
3. Place in a CLEAN warm jar, cover with a layer of olive oil, and refrigerate.
4. Note: To make sure the jar is fully clean, after washing place on a cookie sheet in a 250 degree oven for 20 minutes. Do not dry the jar or lid with a towel.
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