Tapenade Noire
| Yield: | 1 Servings |
| Categories: |
| 1/2 | c | Pitted Nicoise olives |
| 4 | Anchovy fillets | |
| 2 | tb | Capers |
| 4 | Cloves of garlic, peeled | |
| 1 | tb | Herbes de Provence (this is a combination of thyme, rosemary, oregano, bay leaves and fennel seed, ground up. This mixture is available in better delicatessens and European food shops) |
| 1/3 | c | Virgin olive oil |
| 1 | tb | Cognac (optional) |
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