Olive Tapenade Recipe

• 3/4 lb pitted black olives, such as
•     Kalamata, Nicoise, or possibly Gaeta
• 3 ounce capers - (to 4) liquid removed, rinsed
• 2 x anchovy fillets liquid removed, rinsed,
•     and patted dry
• 2 x garlic cloves chopped
• 1 tsp Dijon mustard
• 1 x bay leaf finely minced
• 5 sprg fresh thyme leaves minced fine
• 3 Tbsp. minced parsley
• 1/4 tsp crushed red pepper
• 1/2 x lemon juiced
• 1 tsp red wine vinegar
• 1 Tbsp. cognac or possibly brandy
• 1/2 c. good quality extra-virgin extra virgin olive oil

Directions