Anchovy Tapenade Recipes

Steps:

• Preheat the oven to 375 degrees F. Brush the bread lightly with oil on one side and arrange on a baking sheet. Bake until lightly dried out, about 10 minutes.
• Meanwhile, combine the olives, basil, parsley, oil, lemon juice, anchovy fillets, garlic and bell pepper in a food processor and pulse until very finely chopped.
• Transfer to a small serving bowl and serve with the crostini.

Steps:

• Combine garlic, olives, anchovies, capers, thyme, rosemary and lemon juice in an electric blender. Slowly drip the olive oil into the blender while you are blending the ingredients together. Blend until a paste is formed.

Steps:

• Combine the olives, capers, anchovies and garlic in a food processor fitted with a steel blade, and pulse 3 times. Add the olive oil, lemon juice, mustard, thyme and parsley and process until chunky.
• Serve on toasts.

Steps:

• Add all ingredients to blender or food processor.
• Puree until smooth.

Steps:

• Pit the olives. If you're using oil-cured olives, you can simply squeeze out the pit; with brined olives you might have to flatten the olive with the side of a knife, which will split it and allow you to remove the pit.
• Combine the olives, capers, anchovies, and garlic in a food processor or blender, along with some of the olive oil. Pulse the machine once or twice, then add the remaining olive oil a bit at a time, pulsing between additions. Do not keep the machine running; you want a coarse, chunky, uneven blend-what you're trying to do is mimic the kind of paste you'd get with a mortar and pestle (which you can certainly use, if you feel like it; I never would).
• Add more olive oil if necessary to reach a nice pasty consistency; stir in the black pepper, then refrigerate or garnish if you wish and serve.
• Milder in flavor and easier to make: Omit the anchovies, garlic, and capers; add a teaspoon or so of red wine vinegar and a pinch of dried thyme (or, if you have it, herbes de Provence).
• Use good green olives; the large kind from Sicily are nice, as are the small kind from southern France. Substitute canned tuna (in water or olive oil) for the anchovies, about 1/4 cup. A little cumin-a teaspoon or so-is pleasant here.