Green Olive Tapenade Recipe

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• 3 anchovy fillets, drained & coarsely sliced
• 3 tbsps extra-virgin olive oil
• 1 c green brine-cured olives, such as Sicilian or picholine (about 5 oz), pitted & coarsely sliced
• 2 tsps Cognac
• 2 tbsps drained capers
• 2 tsps Cognac
• 2 tbsps coarsely sliced fresh flat-leaf parsley

• Step #1 In a food processor/blender, mix the olives, anchovies, capers & parsley & process to a paste.
• Step #2 Scrape the paste into a small bowl & stir in the the olive oil & Cognac.
• Step #3 Make Ahead: The tapenade can be put in the fridged for up to 2 days.
• Step #4 Let return to about room temp before serving.
• Enjoy the Green Olive Tapenade recipe

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