Ingredients
Ingredients:
1 1/2 cups pitted mild brine-cured olives, such
as Kalamata or black niçoise, or a combination
2 Tbs. roughly chopped anchovy fillets
1 1/2 Tbs. coarsely chopped fresh flat-leaf
parsley
2 garlic cloves, finely chopped
1 1/2 Tbs. cognac or brandy
1 1/2 Tbs. fresh lemon juice
1/2 tsp. freshly ground white pepper
1/4 cup extra-virgin olive oil
Preparation
Directions: In a food processor, combine the olives, anchovies, parsley, garlic, cognac, lemon juice and white pepper. Pulse once or twice to combine roughly, then add the olive oil and pulse briefly, stopping once or twice to scrape down the sides of the bowl. The texture should be chunky, rather than a smooth puree. Makes about 1 1/3 cups.
