Provençal Tapenade
The best olives to use for a proper tapenade are naturally the ones Provençal cooks use: black Niçoise. In a pinch, however, any top-quality black olives can be combined with capers and anchovies to make this rustic spread.
Directions
- The Tapenade can be refrigerated for up to 2 days. Bring to room temperature before serving. In a food processor, combine the olives with the capers, tuna and anchovies
- Pulse until a coarse purée forms.
- With the machine on, gradually add the oil until incorporated.
- Transfer the Tapenade to a bowl and stir in the Cognac.
- Season with pepper and serve with grilled bread.
Food & Wine Magazine
Copyright © American Express Publishing Corporation. All Rights Reserved
THE PERFECT ACCOMPANIMENT TO THIS RECIPE
Signature Blend