Two Tapenades

Recipes by: Martha Mathewson

 

Tapenade #1

Ingredients:

  • 1 1/3 cups pitted brine-cured black olives (i.e. Kalamata)
  • 4 oil-packed anchovy fillets, drained
  • 2 tbsp. capers, drained
  • 2 tbsp. olive oil
  • 3 large garlic cloves, peeled
  • Leaves from 10 sprigs fresh flat-leaf parsley or basil, or a mix of both
  • Leaves from 2-3 sprigs fresh thyme
  • 2 tsp. cognac or brandy
  • 1 tsp. Dijon mustard
  • 1 tsp. lemon juice
  • Pinch of black pepper

Instructions:

Place all ingredients into a food processor or blender. Process, scraping sides frequently until mixture is a fairly smooth puree. No salt is needed because anchovies, olives and capers are salty. Transfer tapenade to a container.

This will keep in an air-tight container for a week in the refrigerator, a couple of months in the freezer.

 

Tapenade #2

Ingredients:

  • 2 cups Spanish green olives
  • 2 tbsp. capers
  • 7 anchovy fillets
  • 1 tsp. lemon zest
  • 1 tsp. finely chopped parsley
  • ½ cup olive oil

Instructions:

Place all ingredients except olive oil in food processor and pulse until thoroughly pureed. Add olive oil and pulse until incorporated.