TAPENADE

Tapenade image

Provided by Jonathan Reynolds

Time 5m

Yield About 3 cups

Number Of Ingredients 12

Ingredients

2 cups Greek or Moroccan dry-cured olives, pitted
3 cloves garlic, chopped
6 ounces anchovy filets, drained and patted dry
16-ounce can good-quality canned tuna in oil, drained
1/2 cup capers, drained
1 tablespoon green peppercorns in brine, drained and chopped
1/4 teaspoon chopped fresh thyme
2 tablespoons grated lemon zest
1/2 cup fresh lemon juice
2 tablespoons cognac (optional)
2/3 cup extra-virgin olive oil
Lemon shells (recipe above)

Steps:

Pulse all ingredients except oil and shells in a food processor until just combined. With motor running, slowly pour in oil. Do not overprocess: the tapenade should have some chunkiness. Refrigerate for later use or spoon into lemon shells.

Nutrition Facts : @context http, Calories 478, UnsaturatedFat 30 grams, Carbohydrate 5 grams, Fat 37 grams, Fiber 2 grams, Protein 31 grams, SaturatedFat 6 grams, Sodium 1872 milligrams, Sugar 1 gram

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