Tapenade

• 50 g/2 oz stoned ripe olives in oil
• 25 g/1

In a mortar, pound the stoned ripe olives, anchovy fillets and tuna fish to a smooth paste with the capers and Dijon mustard (to taste), adding the olive oil gradually as you would for a mayonnaise. Season to taste with cognac and freshly ground black pepper and force the mixture through a fine sieve. The tapenade mixture keeps well in ajar.