Tapenade

Ingredients

• 2 cups Greek or Moroccan dry-cured olives, pitted
• 3 cloves garlic, chopped
• 6 ounces anchovy filets, drained and patted dry
• 16-ounce can good-quality canned tuna in oil, drained
• ½ cup capers, drained
• 1 tablespoon green peppercorns in brine, drained and chopped
• ¼ teaspoon chopped fresh thyme
• 2 tablespoons grated lemon zest
• ½ cup fresh lemon juice
• 2 tablespoons cognac (optional)
• ⅔ cup extra-virgin olive oil
• Lemon shells (recipe above)

• Nutritional Information

  • Nutritional analysis per serving (24 servings)

    120 calories; 9 grams fat; 1 gram saturated fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 7 grams protein; 9 milligrams cholesterol; 478 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About 3 cups

Preparation

1. Pulse all ingredients except oil and shells in a food processor until just combined. With motor running, slowly pour in oil. Do not overprocess: the tapenade should have some chunkiness. Refrigerate for later use or spoon into lemon shells.

5 minutes