Olive Tapenade With Crudités
This olive tapenade recipe is a burst of Mediterranean flavors and textures. Brine-cured olives, anchovies, garlic, and fresh parsley come together with a splash of cognac and lemon juice to create a chunky, savory spread. Perfect for dipping with warm pita wedges or colorful raw vegetables, this appetizer is sure to impress your guests.
— Constant Cookbook
Ingredients
- 1 1/2 cups pitted mild brine-cured olives, such
- as Kalamata or black niçoise, or a combination
- 2 Tbs. roughly chopped anchovy fillets
- 1 1/2 Tbs. coarsely chopped fresh flat-leaf
- parsley
- 2 garlic cloves, finely chopped
- 1 1/2 Tbs. cognac or brandy
- 1 1/2 Tbs. fresh lemon juice
- 1/2 tsp. freshly ground white pepper
- 1/4 cup extra-virgin olive oil
- Pita wedges for serving
- Assorted crudités for serving
Instructions
- In a food processor, combine the olives, anchovies, parsley, garlic, cognac, lemon juice and white pepper. Pulse once or twice to combine roughly, then add the olive oil and pulse briefly, stopping once or twice to scrape down the sides of the bowl. The texture should be chunky, rather than a smooth puree. Serve with pita wedges and crudités. Makes about 1 1/3 cups.
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