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

Marcia Kiesel
Recipe by Food & Wine February 1997

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Recipe Summary

Yield:
MAKES ABOUT 3/4 CUP
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Ingredients

Ingredient Checklist

Directions

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

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