Green Olive Tapenade

Ingredients

• 3 fillet anchovy drained coarsely chopped
• 2 tablespoons capers drained
• 2 teaspoons cognac 
• 2 tablespoons flat-leaf parsley fresh coarsely chopped
• 1 cup brine-cured olives green such as sicilian or picholine ( 5 ounces), pitted and coarsely chopped
• 3 tablespoons olive oil extra-virgin

Equipment

• food processor
• bowl

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.
3. Let return to room temperature before serving.