ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Green Olive Tapenade

Serve this salty, intensely flavorful relish on toast rounds. You can also toss it with pasta.


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

How to Make It

  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. Let return to room temperature before serving.