Provencal Tapenade

• 1 1/2 cups Nicoise olives (10 ounces), pitted and coarsely chopped
• 1/4 cup drained capers
• 1/4 cup drained tuna
• 2 oil-packed anchovy fillets, coarsely chopped
• 1/2 cup extra-virgin olive oil
• 1 teaspoon Cognac (optional)
• Freshly ground pepper
• Grilled or toasted bread, for serving

1. In a food processor, combine the olives with the capers, tuna and anchovies.
2. Pulse until a coarse puree forms.
3. With the machine on, gradually add the oil until incorporated.
4. Transfer the Tapenade to a bowl and stir in the Cognac.
5. Season with pepper and serve with grilled bread

nicoise olives, capers, tuna, oil, extravirgin olive oil, cognac, freshly ground pepper, bread

Taken from www.foodandwine.com/recipes/provencal-tapenade (may not work)