Tapenade

Serves: makes 500mls

Ingredients

• 350 g black olives (250g after pitting)
• 50g anchovies
• 100g canned Albacore tuna in olive oil, drained
• 3 garlic cloves, crushed
• ½ teaspoon dried oregano or marjoram
• 50g pickles or salted capers, drained
• 60 mls extra virgin olive oil
• 2 tablespoons Cognac
• sea salt and freshly ground black pepper

Method

Put the olives. Anchovies, tuna, garlic, oregano, capers, salt and pepper in a food processor. Work to a paste then drizzle the oil through the feed tube in pulsing bursts. Taste and adjust the seasoning. Drizzle in half the cognac and puree again.

Place in a serving bowl and serve with crusty bread or mix through pasta.