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.