Steps
- Drain 200g of pitted black olives, 3 tablespoons of capers, and 2 oil-packed anchovy fillets. Peel 4 garlic cloves.
- Pulse the olives, capers, anchovies, and garlic in a food processor until finely chopped.
- Gradually blend in ¾ cup of olive oil and 2 tablespoons of cognac, stopping when the spread is slightly coarse.