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Ingredients
2 cups Greek or Moroccan dry-cured olives, pitted
3 cloves garlic, chopped
6 ounces anchovy filets, drained and patted dry
16-ounce can good-quality canned tuna in oil, drained
½ cup capers, drained
1 tablespoon green peppercorns in brine, drained and chopped
¼ teaspoon chopped fresh thyme
2 tablespoons grated lemon zest
½ cup fresh lemon juice
2 tablespoons cognac (optional)
⅔ cup extra-virgin olive oil
Lemon shells (recipe above)
Nutritional analysis per serving
6 grams carbs; 38 milligrams cholesterol; 494 calories; 24 grams monosaturated fat; 6 grams polyunsaturated fat; 6 grams saturated fat; 38 grams fat; 2 grams fiber; 1954 milligrams sodium; 31 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pulse all ingredients except oil and shells in a food processor until just combined. With motor running, slowly pour in oil. Do not overprocess: the tapenade should have some chunkiness. Refrigerate for later use or spoon into lemon shells.
Private Notes
Comments
for roasted lemon cups. beautiful, dramatic, delicious. memorable.
Excellent recipe!
Second time we've made this--I've dreamed of it for years. Adore it--strong, robust flavors. Didn't do shells; scrumptious on toast, crackers, etc.
Delicious tapenade. However, we all agreed it was too shocking / jarring of a flavor combination with the lemon shells to enjoy more than a bite.