A velvety vegetable dip or ideal topping for grilled fish or garlic toast.
1 lb. pitted Nicoise (or Kalamata) olives
8 anchovy fillets
6 tbsp. capers, rinsed and drained
2 small cloves garlic, chopped fine
1/2 tsp. cayenne pepper
2 tbsp. Cognac (optional)
8 tbsp. extra virgin olive oil
Place all ingredients in a food processor, and grind to a coarse paste.
*Green olives can be substituted for an alternative.