I love Tapenade.

Home Cookin Chapter: Recipes From Thibeault's Table

Tapenade
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1/2 pound black olives, pits removed
(do not use canned olives)

2 cloves garlic, crushed

2-1/2 ounces can of anchovy fillets (use all or some)

1 to 2 tablespoons capers

1 cup olive oil

1 teaspoon lemon juice

2 to 3 teaspoons Dijon Mustard
. Combine the olives with the garlic, anchovies and capers in the bowl of
a food processor and reduce to a paste. Incorporate the olive oil by
pouring it slowly down the funnel in a stream. You may add less or
more olive oil depending on how thick you want it to be.

Options:

Recipe can be cut in half

you can use less anchovies - to taste

puree some fresh chopped basil

use some or all green olives

add 1 to 2 tablespoons brandy

Thanks. Sounds great!

I am a new member and was just browsing through when I saw this recipe. I love tapenade and it's one of those things we make for a while then forget about. Thanks for posting this. I can hardly wait to try it since it's a little different than the recipe we use..