Olive Tapenade

By á-174942

Ingredients

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

Details

Servings 1

Preparation

Step 1

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.

This recipe yields about 1 1/3 cups.