Olive Tapenade

• Ingredients:
• 1 1/2 cups pitted mild brine-cured olives, such
• as Kalamata or black nicoise, or a combination
• 2 Tbs. roughly chopped anchovy fillets
• 1 1/2 Tbs. coarsely chopped fresh flat-leaf
• parsley
• 2 garlic cloves, finely chopped
• 1 1/2 Tbs. cognac or brandy
• 1 1/2 Tbs. fresh lemon juice
• 1/2 tsp. freshly ground white pepper
• 1/4 cup extra-virgin olive oil

1. Directions:
2. In a food processor, combine the olives, anchovies, parsley, garlic, cognac, lemon juice and white pepper. Pulse once or twice to combine roughly, then add the olive oil and pulse briefly, stopping once or twice to scrape down the sides of the bowl. The texture should be chunky, rather than a smooth puree. Makes about 1 1/3 cups.

ingredients, brinecured olives, black niueoise, anchovy fillets, flatleaf, parsley, garlic, cognac, lemon juice, freshly ground white pepper, extravirgin olive oil

Taken from www.epicurious.com/recipes/member/views/olive-tapenade-50051899 (may not work)