Refrigerate several hours. Garnish with chopped chives. Serve with crackers and crusty bread. In food processor, combine olives, anchovies, capers and parsley. Process into paste.
Scrape paste into small bowl.
Stir in olive oil and Cognac. Tapenade can made and refrigerated up to 2 days ahead of serving. Return to room temperature before serving with toast rounds. Meanwhile in large nonstick skillet, brown ground beef and garlic over medium heat for 8-10 minutes or until beef is no longer pink. Pour off drippings.