Another Black Olive Tapenade Recipe

Yet another version of this classic. This one has anchovies, capers and (optional) brandy. Gotta love anything that can be totally made in the blender! Will keep up to a week if placed in a clean, warm jar, covered with a layer of olive oil and sealed & refrigerated. Australian measurements used.

• Ready In: 7 mins
• Serves: 30
• Yields: 1 1/2 cups

Ingredients

• 400  g kalamata olives, pitted
• 2  garlic cloves, crushed
• 2  anchovies packed in oil, drained
• 2  tablespoons  capers in brine, rinsed & squeezed dry
• 2  teaspoons  chopped fresh thyme
• 2  teaspoons Dijon mustard
• 1  tablespoon lemon juice
• 60  ml olive oil
• 1  tablespoon brandy (optional)

Directions

1. Place all ingredients in a food processor and whizz until smooth.
2. Taste, and season with salt & freshly ground pepper if desired.