Olive Tapenade with Crudités
Ingredients
- 1 1/2 cups pitted mild brine-cured olives, such as Kalamata or black niçoise, or a combination
- 2 Tbs. roughly chopped anchovy fillets
- 1 1/2 Tbs. coarsely chopped fresh flat-leaf parsley
- 2 garlic cloves, finely chopped
- 1 1/2 Tbs. cognac or brandy
- 1 1/2 Tbs. fresh lemon juice
- 1/2 tsp. freshly ground white pepper
- 1/4 cup extra-virgin olive oil
- Pita wedges for serving
- Assorted crudités for serving
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