Black Olive Tapenade
Dylan + Jeni
How to Make It
1
Put garlic in a food processor and whirl to mince. Add remaining ingredients and pulse into a chunky purée.
Ingredients
Tapenade
9 garlic cloves
8 cups pitted Kalamata olives, drained and rinsed
3 cans (2 oz. each) anchovies, drained
1 1/2 cups extra-virgin olive oil
3/4 cup jarred brined capers, brine squeezed out (with your hands or press in a strainer)
1 1/2 to 2 tsp. red chile flakes
3 tablespoons brandy
1 1/2 teaspoons freshly ground pepper
2 1/4 cups each lightly packed torn fresh basil leaves and flat-leaf parsley leaves
To Serve
Endive leaves, mini bell pepper halves, and steamed broccolini
Baguette toasts
Hardcooked quail eggs*
Directions
1
Put garlic in a food processor and whirl to mince. Add remaining ingredients and pulse into a chunky purée.
