Tapenade (Olive Paste)

• 2 cups pitted Greek or Moroccan oil-cured olives
• 6 oil-packed anchovy fillets, drained and patted dry
• 2 tablespoons drained capers
• 2 tablespoons olive oil
• 1 tablespoon cognac
• 2 large garlic cloves, crushed
• 1/2 teaspoon grated lemon zest
• 1/8 teaspoon chopped fresh thyme leaves
• 1/8 teaspoon coarsely cracked black peppercorns

1. Place all the ingredients in a food processor fitted with the metal blade.
2. Pulse on and off until the tapenade is grainy but not smooth.
3. Place the mixture in a container, cover, and refrigerate.
4. (If kept covered and refrigerated the tapenade should keep for up to 8 weeks, covered and refrigerated.)
5. Serve with cold vegetables, hard-boiled eggs, or as a sandwich enhancer.

oilcured olives, anchovy, capers, olive oil, cognac, garlic, lemon zest, thyme

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