- 2 cups pitted Greek or Moroccan oil-cured olives
- 6 oil-packed anchovy fillets, drained and patted dry
- 2 tablespoons drained capers
- 2 tablespoons olive oil
- 1 tablespoon cognac
- 2 large garlic cloves, crushed
- ½ teaspoon grated lemon zest
- 1/8 teaspoon chopped fresh thyme leaves
- 1/8 teaspoon coarsely cracked black peppercorns
- Place all the ingredients in a food processor fitted with the metal blade. Pulse on and off until the tapenade is grainy but not smooth. Place the mixture in a container, cover, and refrigerate. (If kept covered and refrigerated the tapenade should keep for up to 8 weeks, covered and refrigerated.)
- Serve with cold vegetables, hard-boiled eggs, or as a sandwich enhancer.