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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Serve this salty, intensely flavorful relish on toast rounds. You can also toss it with pasta. Ingredients:
1 cup green brine-cured olives, such as sicilian or picholine (about 5 ounces), pitted and coarsely chopped |
3 anchovy fillets, drained and coarsely chopped |
2 tablespoons drained capers |
2 tablespoons coarsely chopped fresh flat-leaf parsley |
3 tablespoons extra-virgin olive oil |
2 teaspoons cognac |
2 teaspoons cognac |
Directions:
1. In a food processor, combine the olives, anchovies, capers and parsley and process to a paste. Scrape the paste into a small bowl and stir in the olive oil and Cognac.
2. Make Ahead: The tapenade can be refrigerated for up to 2 days. Let return to room temperature before serving.
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