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Categories:
garlic kosher salt capers anchovies fresh rosemary pequin chiles kalamata cognac extra-virgin olive oil eggs mayonnaise generous salt hot sauce
Viewed: 84 - Published at: 7 years agoIngredients
- 1 garlic clove
- 1/4 teaspoon kosher salt
- 3 tablespoons capers
- 4 anchovies
- 1 tablespoon finely chopped fresh rosemary
- 2 to 3 crumbled pequin chiles (or pinch of crushed red pepper flakes)
- 12 ounces pitted kalamata (or other black, brine-cured olive), drained and rinsed
- 1 tablespoon Cognac or brandy
- 1/2 cup extra virgin olive oil
- 1 dozen large eggs
- 3 tablespoons mayonnaise
- 2 generous tablespoons Dijon mustard
- Pinch of salt and freshly ground black pepper
- Dash or two of hot sauce
Method
- Place the garlic and salt in the bowl of a food processor and pulse until chopped. Add the capers, anchovies, rosemary, pequin chiles, olives, and Cognac and pulse to form a rough paste. With the motor running, add the oil in a steady stream and blend until completely smooth. Transfer the tapenade to a container, cover, and refrigerate for up to 1 week. Bring to room temperature and stir again before serving.
