Olive Tapenade

Olive Tapenade
Photo by Scott Phillips


  • 1 tsp. Cognac
  • ¼ cup extra-virgin olive oil
  • ¼ cup diced red onion
  • 2 cloves garlic, minced
  • 4 anchovy fillets, rinsed and roughly chopped
  • 1 cup pitted Kalamata or Gaeta olives (preferably oil-cured)
  • 1 tsp. cracked black pepper
  • + 1 more ingredients
    • 3 Tbs. drained capers

Combine all the ingredients in a food processor and process until finely chopped and well combined.

View full recipe at Fine Cooking


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