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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 16 |
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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. Ingredients:
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 |
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.
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