Tuesday, March 15, 2011

Provencal Tapenade

Brian at @MyFoodThoughts did Silent Sunday and it totally worked. I am doing Tight-Lipped Tuesdays, or at least this week.

Enjoy! --Jason

Provencal Tapenade
3/4 cup imported black olives, drained
4 anchovy filets
1 large garlic clove (or more to taste
2 Tbsp capers, rinsed and drained
2 Tbsp oil-packed tuna, drained
1 Tbsp fresh lemon juice
1 Tbsp brandy
2 tsp Dijon mustard (see Dijon Mustards Rated)
1 tsp fresh thyme (see variations)
Freshly ground black pepper to taste
1/4 cup extra virgin olive oil (best quality)

1.Combine all of the ingredients except olive oil in your food processor. Process until smooth.

2.With the motor running, pour in the olive oil in a thin stream.

3.Taste and correct the seasoning. Using a rubber spatula, scrape the paste into a bowl and refrigerate, covered until you’re ready to serve.


Brian Samuels Photography said...

Doesn't it nice to just let the photos and the recipe do the talking? Great dish, Jason!

Molly said...

I'm absolutely addicted to everything in your photograph. (I do watch my tuna intake -- mercury and such) but I know what I'll be making the next time we have company. Yum!