Olive Tapenade with Crudités
Originating in the Provence region of France, tapenade is a thick spread made from olives, anchovies, garlic and other ingredients. Serve it with pita wedges and crudités for a simple appetizer, or use it to make our Grilled Vegetable and Cheese Panini.
- 1 1/2 cups pitted mild brine-cured olives, such
as Kalamata or black niçoise, or a combination
- 2 Tbs. roughly chopped anchovy fillets
- 1 1/2 Tbs. coarsely chopped fresh flat-leaf
- 2 garlic cloves, finely chopped
- 1 1/2 Tbs. cognac or brandy
- 1 1/2 Tbs. fresh lemon juice
- 1/2 tsp. freshly ground white pepper
- 1/4 cup extra-virgin olive oil
- Pita wedges for serving
- Assorted crudités for serving
In a food processor, combine the olives, anchovies, parsley, garlic, cognac, lemon juice and white pepper. Pulse once or twice to combine roughly, then add the olive oil and pulse briefly, stopping once or twice to scrape down the sides of the bowl. The texture should be chunky, rather than a smooth puree. Serve with pita wedges and crudités. Makes about 1 1/3 cups.