Tapenade and Tapenade Vinaigrette

Ingredients

• 1 cup pitted black olives, preferably Nicoise
• 2 tablespoons salt-packed capers, rinsed and chopped
• 2 teaspoons chopped anchovies
• 1 tablespoon minced garlic
• 1 tablespoon freshly grated lemon or orange zest (optional)
• 4 to 6 tablespoons fruity extra virgin olive oil, preferable Provencal
• ½ teaspoon freshly ground black pepper
• 1 tablespoon Cognac or brandy (optional)

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