Green Olive Tapenade

Contributed by Marcia Kiesel

Serve this salty, intensely flavorful relish on toast rounds. You can also toss it with pasta.

1 cup green brine-cured olives, such as Sicilian or picholine (about 5 ounces), pitted and coarsely chopped
3 anchovy fillets, drained and coarsely chopped
2 tablespoons drained capers
2 tablespoons coarsely chopped fresh flat-leaf parsley
3 tablespoons extra-virgin olive oil
2 teaspoons Cognac

In a food processor, combine the olives, anchovies, capers and parsley and process to a paste. Scrape the paste into a small bowl and stir in the olive oil and Cognac.

Make Ahead The tapenade can be refrigerated for up to 2 days. Let return to room temperature before serving.