Ingredients for 4 servings
Preparation
Combine the pitted black olives, capers, anchovy fillets, and brandy in a food processor. Blend to a smooth paste.
With the motor running, drizzle in the olive oil in a steady stream to create a creamy tapenade.
Perfect on toasted baguette slices as a classic Provençal aperitif—a staple from my years perfecting Mediterranean recipes!
