Tapenade

• 8 ounces pitted black Greek or Nicoise olives (about 1 1/2 cups)
• 2 small anchovy fillets, rinsed and patted dry
• 3 tablespoons capers, rinsed
• 1/2 small garlic clove, pounded to a paste in a mortar or very finely chopped and then mashed
• Pinch of cayenne
• 1 scant tablespoon chopped flat-leaf parsley
• 1/2 cup extra virgin olive oil
• 1 tablespoon brandy or grappa (optional)

1. Combine the olives, anchovies, capers, garlic, cayenne, and parsley in a food processor and pulse until the olives are coarsely chopped.
2. Add the olive oil and pulse until just combined.
3. Add the brandy or grappa, if desired, and pulse to mix.

black, anchovy, capers, garlic, cayenne, flatleaf, extra virgin olive oil, brandy

Taken from www.cookstr.com/recipes/tapenade-4 (may not work)