200 g pitted black olives
Put the olives, anchovy fillets, garlic, capers and half the olive oil in a blender or food processor. Pulse mix to a paste but make sure it doesn’t get too smooth. Pour the paste into a bowl and slowly add the rest of the olive oil while mixing. Pepper to taste and serve on toast. This preparation can be kept for 10 days in the refrigerator in an airtight container. To store, pour a layer of olive oil on the surface of the tapenade.