Green Olive Tapenade Recipe #376756
Serve this intensely flavorful relish on toast rounds. You can also toss it with pasta. The tapenade can be refrigerated for up to 2 days. Let return to room temperature before serving.
10 min | 10 min prep
3/4 cup
- 1 cup olive, brine-cured, pitted, coarsely chopped (Sicilian or picholine)
- 3 anchovy fillets, drained, coarsely chopped
- 2 tablespoons capers, drained
- 2 tablespoons fresh flat-leaf parsley, coarsely chopped
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons cognac
- 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.
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5 stars