Classic Tapenade

Recipe Ingredients

2 cups	474ml	Garlic cloves (large)
1/2 lb	227g / 8oz	Pitted imported black olives - (1 1/2 cups)
1 1/2 tablespoons	22ml	Capers - rinsed, drained
4		Anchovy filets - (to 6)
1 teaspoon	5ml	Fresh thyme leaves
		= (or 1/2 tspn dried thyme)
1 teaspoon	5ml	Chopped fresh rosemary
		= (or 1/2 tspn dried rosemary, crumbled)
1 teaspoon	5ml	Dijon mustard
2 tablespoons	30ml	Lemon juice
2 tablespoons	30ml	Olive oil - or more
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Cognac - (optional)
		Chopped fresh herbs or sprigs - for garnish

Recipe Instructions

If the anchovies are salt-packed, soak them for about 5 minutes in water and drain.

Turn on a food processor and drop in the garlic. When it is chopped, turn off the machine and scrape down the sides.

Add the olives, capers, anchovies, thyme, rosemary and mustard. Blend together until fairly smooth.

Add the lemon juice, olive oil, a generous grinding of pepper and the Cognac and continue to blend until you have a smooth paste.

Scrape the tapenade into a serving bowl and garnish with the herbs. Refrigerate 2 hours until ready to serve.

This recipe yields 1 cup; 10 to 12 servings.

Each of 12 servings: 33 calories; 374 mg sodium; 4 mg cholesterol; 4 grams fat; 1 gram saturated fat; 2 grams carbohydrates; 2 grams protein; 0.58 gram fiber.

Comments: If you prefer, substitute more lemon juice for the Cognac. Serve with croutons or spread on halved cherry tomatoes or other baby vegetables. If you pit the olives rather than buy them pitted, add about 20 minutes to the preparation time.

Source:
The Los Angeles Times, 08-08-2001

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