Capers, anchovy paste, green olives, and brandy lend their powerful flavors to this savory tapenade.
1 cup pitted green olives without pimiento, drained and roughly chopped
2 tablespoons drained and chopped capers
2 teaspoons minced garlic
2 teaspoons brandy
1 teaspoon olive oil
½ teaspoon anchovy paste
½ teaspoon fresh lemon zest
• In the work bowl of a food processor, combine olives, capers, garlic, brandy, olive oil, anchovy paste, and lemon zest. Pulse until combined and finely chopped. Cover, and refrigerate for at least 2 hours before using.
Note: Tapenade may be refrigerated in an airtight container for up to 3 days.
Pictured on Goat Cheese and Tapenade Sandwich Stacks with Roast Beef and Horseradish Tea Sandwiches