Œufs à la 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 mustard and capers (called tapéno in Provençal, from which this dish gets its name) When the mixture has been blended to a smooth paste, put it through a fine sieve and whisk olive oil into it. Add cognac and black pepper to taste.

To make œufs à la tapénade: cut hard-boiled eggs in