Provençal Tapénade

• 2 ounces stoned ripe olives
• 1 ounce anchovy fillets
• 1

Pound stoned ripe olives, anchovy fillets and tuna fish to a smooth paste in a mortar with Dijon mustard and capers, adding olive oil bit by bit as you would for a mayonnaise. Season to taste with cognac and freshly-ground black pepper and force mixture through a fine sieve. The tapénade mixture keeps well in a jar, and is excellent with hard-boiled eggs or as a highly-flavoured canap