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Tepenade
Olive Oil-Caper Paste
2 small cans pitted black olives, drained & chopped fine
6 cloves garlic, minced
2 TBS capers, drained
3 dill pickles, chopped fine
3 tins anchovies (in olive oil), chopped fine
Olive oil from one tin of anchovies
Juice of 1 lemon (or 2 TBS lemon juice)
3 TBS cognac
Chop the black olives very fine (or put in a food processor but do not puree). Place chopped olives in a bowl. Chop the capers and pickles very fine; mince the garlic. Add to olive mixture in bowl. Drain the olive oil from one tin of anchovies into the bowl; mix well. Chop anchovies very fine; add to bowl. Add the lemon juice and cognac; blend well with all ingredients in the bowl. Cover and leave at room temperature for several hours prior to serving; refrigerate after serving.
Suggestion: Tepenade goes well on crackers or toasted French bread.
*Tepenade image (C) Marc Giacone (2006). Image released into worldwide public domain by author and copyright holder.
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