Green Olive Tapenade

Name: Green Olive Tapenade
Yield: MAKES ABOUT 3/4 CUP
Ingredients: 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

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Serve this salty, intensely flavorful relish on toast rounds. You can also toss it with pasta. Fast Hors d'Oeuvres

By Marcia Kiesel

February 1997

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Recipe Summary

Yield:

MAKES ABOUT 3/4 CUP

Ingredients

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

Directions

Step 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.

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Make Ahead

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

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Green Olive Tapenade

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Make Ahead

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Green Olive Tapenade

Gallery

Recipe Summary

Ingredients

Directions

Make Ahead

Reviews

All Reviews for Green Olive Tapenade