Recipe for Tapenade and Tapenade Butter

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Yield:

Ingredients:

Amount	Ingredient
	My favorite tapenade comes from chef Joyce Goldstein, an expert on the foods
	of the Mediterranean. Her recipe substitutes grated orange zest for lemon and
	adds a shot of Armagnac, a brandy from the south of France.
1 cup	pitted Nicoise olives
2 tbl	chopped rinsed capers
1 tbl	minced garlic
2 tsp	chopped anchovies
1/2 tsp	freshly ground pepper
2 tbl	Armagnac or other brandy (optional)
1 tbl	grated orange zest (optional)
4 x	to 6 tablespoons olive oil

Instructions:

Instructions: In food processor, place olives, capers, garlic, anchovies, pepper, Armagnac, zest and oil; pulse until desired texture is reached, between coarsely chopped and pureed. Taste and adjust seasoning, adding more anchovies, brandy, garlic, pepper or orange zest to taste.

To make tapenade less intense or to extend its uses, add the butter and process until blended. Try it both ways. Mixture keeps refrigerated for 3 months.

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... Tapenade (Spicy Olive Paste) :: Tapenade Blanche ...