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Green Olive Tapenade

Source: Food & Wine
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Active Time:  5 Minutes
Total Time:  5 Minutes
  Makes about 3/4 cup (Serves 6)
Serve this salty, intensely flavorful relish on toast rounds. You can also toss it with pasta.
RECIPE INGREDIENTS
1 cup green brine-cured olives, such as Sicilian or picholine (about 5 ounces), pitted, coarsely chopped
3 anchovy fillets, drained, coarsely chopped
2 tablespoons drained capers
2 tablespoons coarsely chopped fresh flat-leaf parsley
3 tablespoons extra-virgin olive oil
2 teaspoons cognac
DIRECTIONS
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.


Serving Size = 2 tablespoons


Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes about 3/4 cup (Serves 6)
Calories: 97
Fat. Total: 10g
Fiber: 1g
Carbohydrates, Total: 1g
Sodium: 374mg
% Cal. from Fat: 93%
Cholesterol: 2mg
Protein: 1g
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