how2heroes » Tapenade

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Ingredients

2 salted anchovies, rinsed & coarsely chopped
5 cloves garlic, minced
1¼ cups extra virgin olive oil (divided as ½ cup + ¾ cup)
1¼ cups pitted, oil-cured black olives (Nyon olives suggested)
2 tbsp capers, rinsed
zest of 1 orange, finely grated
¼ cup red wine vinegar
1 oz (2 tbsp) of anise-flavored liqueur (Pernod or Pastis suggested)
¾ cup extra virgin olive oil
1 tbsp chopped flat-leaf Italian parsley
ground black pepper for seasoning

Special Equipment

food processor

How-to

In a small sauté pan, combine the garlic and anchovy with ½ cup of olive oil. Cook very slowly over low heat, about 15 minutes until garlic is soft and set aside
In a food processor, purée the olives with the capers
Add all remaining ingredients, including the anchovy and caper mixture and process until smooth (or until desired consistency)
Add chopped parsley, and pulse just to mix
Transfer to a serving dish and serve with crusty bread or as the topping for salt cod and russet potato Brandade

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Matt Molloy

Matt Molloy, a native of St. Louis, was introduced to cooking early. Both of his grandmothers were exceptional cooks and some of his warmest memories originated cooking alongside them. Matt studied history on the way to a degree in Hotel & Restaurant Management at the University of Missouri. Cooking along the way and studying under several nationally known chefs, Matt’s watershed cooking moment occurred during an extended stage at Le Bernardin in New York. Matt's passion for French cuisine led him to a 7-year stint and position of Chef de Cuisine at the James Beard Award-Winning restaurant Lumière, in Newton, MA. Since August of 2010, Matt has helmed Beacon Hill Hotel & Bistro as Executive Chef.