Olive Tapenade

Will make you pucker...and that's a good thing.

3/4 lb. pitted black and green olives, mixed
4 oz. capers, drained and rinsed
2 anchovy fillets, drained and rinsed
2 cloves garlic, minced
1 tea. Dijon mustard
1 bay leaf, crushed
5 sprigs fresh thyme, leaves separated from twig
3 Tbl. chopped Italian parsley
1/4 tea. crushed red pepper
1/2 fresh lemon juice
1 tea. red wine vinegar
1 tea. cognac or brandy
1/2 tea. sugar
1/2 cup extra virgin olive oil

Combine all ingredients in a food processor or blender, and pulse to combine well, but not to a paste. Taste for seasoning.

Serve alongside crusty bread and goat cheese, over grilled vegetables or chicken. Even simple leaves of Belgian Endive for a crunchy appetizer.

Recipe courtesy Chef Emeril Lagasse