This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mediterranean classics, check out the video classes.

　　

Ingredients

Makes 3 cups

　　2 1/2 cups cured black olives, pitted

　　1/2 cup capers

　　1/2 cup anchovy fillets

　　1 teaspoon Dijon mustard

　　1/4 cup lemon juice

　　1/4 cup Cognac or dark rum, optional

　　1 tablespoon flat-leaf parsley, chopped

　　Freshly ground black pepper

　　1/2 cup extra-virgin olive oil

　　

Step 1

1. In a medium bowl, soak the olives, capers, and anchovies in cold water for 5 minutes to remove excess salt. Rinse, drain, and pat dry.

　　

Step 2

2. In a food processor, combine the olives, capers, anchovies, mustard, lemon juice, Cognac (if using), parsley, and a pinch of black pepper. Blend until the ingredients are roughly chopped. With the machine running, slowly stream in the oil and continue processing until a coarse paste is formed.

　　

Step 3

3. Serve immediately or refrigerate for 1 hour to allow flavors to further develop.

　　

Step 4

Serving Suggestion: Serve the tapenade as an appetizer with croûtes (toast). To prepare, thinly slice a baguette and spread the slices in an even layer on a baking sheet. Brush the bread lightly with olive oil and bake at 325°F, turning as needed, until the bread is completely dry and lightly browned, about 30 minutes total. While still warm, rub the toasts with a clove of garlic. Serve warm or at room temperature.