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Ingredients
for
8
Olive Tapenade
25 min.
Time:
Ingredientsfor
Preparation
1.
Drain and pit olives. Drain anchovies. Clean and chop mushrooms. Process everything coarsely in a food processor. Combine mixture with mustard.
2.
Drain capers, chop finely and add to the mixture. Gradually add oil until creamy. Season with plenty of pepper and add Cognac, if desired. Place tapenade into preserving jars and refrigerate for a few days. If desired, stuff tomatoes with tapenade and serve with fresh toast.