• Source: Prime Time Emeril Cookbook
• Dish Type: Sauces
• Version: 3 [other versions]

Tapenade

Ingredients

• 2 cups pitted NiÁoise or other brine-cured black olives
• 1/4 cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon minced shallots
• 1 tablespoon minced garlic
• 1 tablespoon capers, drained
• 1 tablespoon chopped fresh flat-leaf parsley
• 4 anchovy fillets
• 1/8 teaspoon freshly ground black pepper
• 1 tablespoon chopped fresh basil

Instructions

Combine all the ingredients except the basil in the bowl of a food processor. Purée, then transfer to a bowl. Fold in the basil and set aside until needed, up to two hours, or refrigerate for up to three days in an airtight container.
 
Yield: 1 1/2 cups