Chef Ana Sortun credits her travels abroad as a major influence in her cooking. She apprenticed in Barcelona and worked in top kitchens in Turkey, Italy and France. She serves this tapenade at her award-winning restaurant, Oleana, in Cambridge, Massachusetts. Serve it with crackers, pita bread, or breadsticks.
1 cup pitted dry-cured black olives
2 cloves garlic, chopped
2 tablespoons capers, rinsed
2 anchovies, rinsed
2 teaspoons brandy or cognac
2 teaspoons freshly squeezed lemon juice
½ cup extra virgin olive oil
1 tablespoon chopped fresh parsley
Blend all ingredients coarsely in a food processor with a steel blade. Serve immediately or set aside for serving later.
Ana Sortun for “The Oldways Table”
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