Monday, February 2, 2009

Tampenade (black olive paste)

This is a quick dish to use as an alternative to some of the processed dips out in the super-duper-mega mart. Use the best olives you can find, and definitely do not use black olives from a can.

1 Pound brine cured black olives
1/2 C capers drained
1 small garlic clove coarsely chopped
10 filets of oil packed anchovies
2 T brandy
1/2 cup olive oil
a few drops of fresh lemon juice

Combine all ingredients in a food processor and process briefly. This should be a coarse paste, not a puree. Stir in olive oil.

Serve with raw vegetables, crusty bread, or with toasted flat bread.

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