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Saturday, October 23, 2010

Tapenade for Your Beefcake Cocktail Hour with Anthony Catanzaro

Tapenade (pronounced tap-en-AAD) is a Provençal dish consisting of puréed or finely chopped olives, capers, anchovies and olive oil. Its name comes from the provençal word for capers, tapenas (Occitan pronunciation: [taˈpenɔ]). It is a popular food in the south of France, where it is generally eaten as an hors d’œuvre, spread on bread. Sometimes it is also used to stuff fillets for a main course. [wikipedia]

Greek Olives, dry cured and pitted, about two cups
Garlic, 3 cloves, chopped
Anchovies, about six ounces, drained and patted dry
Imported Tuna, one can, in olive oil, drained
Capers, 1/2 cup, drained
Green Peppercorns in brine, drained and chopped
Fresh Thyme, chopped, 1/4 teaspoon
Lemon Zest, two tablespoons
Fresh Lemon Juice, 1/2 cup
Courvoisier, two tablespoons
Olive Oil, extra virgin, 2/3 cup

1. Pulse all ingredients except the oil in a processor until just about combined.
2. While the motor is running, slowly pour in the oil.
3. The result should be chunky. Do not overprocess.
4. There should be about 3 cups.

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