Tapenade

Makes about 1 3/4 cups

1 1/4	cups pitted green olives
2	anchovy fillets, rinsed and patted dry
1	teaspoon grated lemon rind
1/2	teaspoon grated orange rind
1	clove garlic, smashed
1	teaspoon capers, rinsed and patted dry
1/4	cup olive oil
1 1/2	teaspoon lemon juice
	Dash of cognac, or to taste
	Salt and pepper, to taste

1. Coarsely chop 1/4 cup of the olives.

Notes:

2. In a food processor, combine the anchovies, lemon and orange rinds, garlic, and capers. Work to a smooth paste.

3. Add the remaining 1 cup olives and work the mixture to a paste.

4. With the machine running, pour in the olive oil through the feed tube. Transfer the mixture to a bowl. Stir in the chopped olives, lemon juice, and cognac. Taste for seasoning , and add salt and pepper. Transfer to a plastic container, cover, and refrigerate for up to 3 weeks. Adapted from "Nancy Silverton's Sandwich Book"