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Tepenade




Source of Recipe


Internet


List of Ingredients




2 cans of pitted black olives, drained
lots of garlic (at least a fist full)
2 Tablespoons of capers, drained
(if you don't like capers, try pickled nasturtium seeds)
3 medium sized dill pickles
5 tins of anchovies preserved in olive oil (drain all but one)
Olive oil from one tin of anchovies
Juice from 1 lemon or 2 Tablespoons of lemon juice
3 Tablespoons of VSOP cognac



Recipe



Place the olives in the bowl of a food processor and pulse on and off until chopped quite fine. Do not puree. Transfer the chopped olives to a bowl. Place the garlic, capers, and pickles in the processor and chop fine. Transfer the chopped capers, and pickles to the same bowl where you transferred the chopped olives. Drain the olive oil from one tin of anchovies into the bowl with the other ingredients. Place the anchovies in the processor and chop fine. Transfer the chopped anchovies to the bowl with the other ingredients. Add the lemon juice and VSOP cognac to the bowl. Mix well, cover and leave at room temperature for several hours prior to serving. Make sure you refrigerate after serving. (Makes about 3 cups.)