Green Olive Tapenade

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

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  • Servings: MAKES ABOUT 3/4 CUP

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  • 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

How to make this recipe

  1. 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.

Contributed By Published February 1997

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