TEPENADE (OLIVE OIL-CAPER PASTE)

2 cans pitted black olives (drained)
6 cloves garlic, minced
2 TBS. capers, drained
3 dill pickles
3 tins anchovies (in olive oil)
olive oil from one tin of anchovies
juice of 1 lemon; or 2 TBS. lemon juice
3 TBS. cognac

Chop the black olives very fine (or put in a food processor - but do not
puree), and place in a bowl. Also chop the capers and pickles very fine, and
mince the garlic. Add this to olive mixture in bowl. Drain the olive oil
from one tin of anchovies into this bowl, and mix well. Chop all of the
anchovies very fine, and mix in the bowl. Add the lemon juice and cognac,
and blend well with all ingredients in bowl. Cover and leave at room
temperature for several hours prior to serving. Refrigerate after serving.
Good on crackers, or toasted french bread.

Serves 4.

country : Monaco
course : starter

source : Theresa Ames [IRE_Potluck]