Name: Tapénade
Ingredients: 1 pound Kalamata olives, drained; 1/2 cup drained capers; 3 cloves garlic, peeled and minced; 1 6-ounce tuna (preferably packed in olive oil, drained); 3 tablespoons brandy (or maybe a little more); 1/2 cup extra virgin olive oil; Juice of 1/2 lemon; Crackers or baguette slices, for serving

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Tapénade

Cuisine: French Course: Appetizers, Small Plates, Tapas Keys: Dairy Free

Tara's Notes

When Dylan was about 5, tapénade was just about her favorite thing to eat (along with anchovies straight from the can). It's been more than 15 years and she has since branched out a bit, Thai food tops the list these days, but tapénade remains a favorite.

Noted on 2/13/2012

Ingredients

Servings

1 lb Kalamata olives, drained
¹⁄₂ cup drained capers
3 clove garlic, peeled and minced
1 6-ounce tuna (preferably packed in olive oil, drained)
3 tbsp brandy (or maybe a little more)
¹⁄₂ cup extra virgin olive oil
Juice of 1/2 lemon
Crackers or baguette slices, for serving

Method

Combine all the ingredients in a food processor and process until nicely chopped. Don't purée, the tapénade should retain some texture. Serve with crackers or baguette slices.

Cook's Notes

Yield

Makes 1 1/2 to 2 cups, serving 6 to 8 or more

Ingredient Notes

As with all simple recipes, the quality of the ingredients makes a huge difference. Good olives are absolutely essential as is a really good olive oil.

Advance Prep

Make the tapénade up to 2 days ahead.

Recipe Tags appetizer dip olive spread tuna