Advertisement

Classic tapenade

Time 20 minutes
Yields Serves 10 to 12 (makes 1 cup)
Classic tapenade
1

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.

2

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

Shulman is author of “Mediterranean Light” and “Provencal Light” (both published by William Morrow).

Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.