Tuesday, August 4, 2009

Tapenade Recipe from Chef Huber Keller

A tasty-looking tapenade recipe from chef Hubert Keller, Top Chef Masters participant...


- makes about 1 1/2 cups -


1 1/3 cups pitted brine-cued black olives, such as kalamata
4 oil-packed anchovy fillets, drained (optional)
2 tablespoons capers, drained
2 tablespoons olive oil
3 large garlic cloves, peeled
Leave from 10 sprigs fresh flat-leaf parsley or basil or a mix of both
Leaves from 2 or 3 sprigs fresh thyme
2 teaspoons cognac or brandy
1 teaspoon Dijon mustard
1 teaspoon freshly squeezed lemon juice
Pinch of freshly ground lack pepper


Put the olives, anchovies, capers, olive oil, garlic, parsley, thyme, cognac, mustard, lemon juice, and pepper in a food processor or blender. Process, stopping to scrape the sides occasionally, until you have a fairly smooth purée. No salt is needed because the anchovies and olives are fairly salty. Transfer the tapenade to a container and set aside until needed. The tapenade keeps, covered and refrigerated, for up to a week.

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