Olive Spread (Tapenade)

• 2 1/2 cups cured black olives, pitted
• 1/2 cup capers
• 1/2 cup anchovy fillets
• 1 teaspoon Dijon mustard
• 1/4 cup lemon juice
• 1/4 cup Cognac or dark rum, optional
• 1 tablespoon flat-leaf parsley, chopped
• Freshly ground black pepper
• 1/2 cup extra-virgin olive oil

1. 1. In a medium bowl, soak the olives, capers, and anchovies in cold water for 5 minutes to remove excess salt. Rinse, drain, and pat dry.
2. 2. In a food processor, combine the olives, capers, anchovies, mustard, lemon juice, Cognac (if using), parsley, and a pinch of black pepper. Blend until the ingredients are roughly chopped. With the machine running, slowly stream in the oil and continue processing until a coarse paste is formed.
3. 3. Serve immediately or refrigerate for 1 hour to allow flavors to further develop.
4. Serve the tapenade as an appetizer with croutes (toast). To prepare, thinly slice a baguette and spread the slices in an even layer on a baking sheet. Brush the bread lightly with olive oil and bake at 325u0b0F, turning as needed, until the bread is completely dry and lightly browned, about 30 minutes total. While still warm, rub the toasts with a clove of garlic. Serve warm or at room temperature.

cured black olives, capers, anchovy fillets, mustard, lemon juice, cognac, flatleaf parsley, freshly ground black pepper, extravirgin olive oil

Taken from www.epicurious.com/recipes/food/views/olive-spread-tapenade-51121240 (may not work)