Traditional Provençal Tapenade with Capers, Anchovies, and Tuna

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Homestead Recipes

I have been cooking over 50 years. I cook from scratch every day, so I am always looking for new recipes to try.

2 ounces pitted black olives (about ¾ cup), such as Niçoise or oil-cured olives

2 ounces drained capers (about ⅓ cup)

1 ounce drained oil-packed anchovy fillets (about 8 fillets)

1 ounce drained oil-packed tuna (about 3 tablespoons)

2 loosely packed teaspoons fresh oregano, marjoram, or thyme leaves (optional; see note)

½ teaspoon Dijon mustard (optional; see note)

Extra-virgin olive oil, as needed

1 teaspoon Cognac (optional; see note)

Directions at seriouseats.com

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