Serve this salty, intensely flavorful relish on toast rounds. You can also toss it with pasta.
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.
Make Ahead: The tapenade can be refrigerated for up to 2 days. Let return to room temperature before serving.