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Recipe
Green Olive Tapenade Recipe
Print Recipe
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Ingredients
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
Directions
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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