Yield
MAKES ABOUT 3/4 CUP

How to Make It

Step 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.

Step 2

Make Ahead: The tapenade can be refrigerated for up to 2 days. Let return to room temperature before serving.

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