Oleana Tapenade
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.
Filed Under: Mediterranean Diet, Vegetarian & Vegan Diet, Dips & Sauces, Vegetarian, Vegan, Gluten-free, Quick & Easy
Active time
5 minutesTotal time
5 minutesYield
1 CupServing Size
1 tablespoonNutrition
Share This
Ingredients
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
Instructions
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”
Nutrition
Calories: 75Protein: 0 grams
Fat: 8 grams
Saturated Fat: 1 grams
Carbohydrates: 0.3 grams
Fiber: 0.3 grams
Sodium: 181 mg.
Review this Recipe