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, 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
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.
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.
nutrition information per serving
97 calories; 10g total fat; 2mg cholesterol; 374mg sodium; 1g carbohydrates; 1g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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