Recipe - Tapenade Noire

One half cup Pitted Nicoise olives
4 Anchovy fillets
2 tablespoon Capers
4 Cloves of garlic, peeled
1 tablespoon Herbes de Provence (this is
a combination of thyme,
rosemary, oregano, bay
leaves and fennel seed,
ground up. This mixture is
available in better
delicatessens and European
food shops)
1/3 cup Virgin olive oil
1 tablespoon Cognac (optional)

Place the pitted olives, anchovies, capers, garlic and herbs into a blender
and begin to puree the contents. Slowly add the olive oil, stopping
occasionally to scrape down the sides and stir the mixture with a rubber
spatula. Add enough oil to make a slightly runny mixture. Turn out of the
blender and into a small dish. You may add cognac for a smoother, more
elegant flavor, but for a lusty flavor, it may be omitted. Spread the
tapenade, after letting it sit for about an hour, into small slices of
baguette loaves. You may lightly toast the slices if you want. Note:
"Herbes de Provence" can include many different combinations of
ingredients. The idea is to add regional flare, not a specific taste.
Finally, this spread contrasts pleasantly with Tapenade Blanche.

Posted to FOODWINE Digest 12 Sep 96

From: Joe Ames ames@PROLOG.NET

Date: Thu, 12 Sep 1996 18:12:33 0400