Tapenade

Ingredients

225 g pitted black olives
2 garlic cloves
45 g pickled anchovy fillet
30 g capers
zest and juice of 1 lemon
pinch of pepper to taste
dash of brandy
120 ml olive oil

Finely chop the garlic and anchovy. Place all the ingredients apart from the olive oil in a food processor. Process, gradually adding the olive oil. Store in an airtight container in the refrigerator until needed.