Tapenade

• 24 to 30 soft black Italian or Greek olives, pitted
• 3 or 4 garlic cloves
• 1 1/2 tablespoons capers
• 1/4 cup or more olive oil
• 14 to 16 anchovy fillets
• 4-ounce can tuna in olive oil
• 1 to 2 tablespoons cognac

1. Put the olives, garlic, capers, and enough of the olive oil to make a paste in the container of a blender or food processor.
2. Blend or process until smooth.
3. Remove to a bowl.
4. Put anchovy fillets, tuna, and their oils plus the olive oil in the container and blend to a paste.
5. Then blend in the first mixture and the cognac to a thick puree.
6. Taste for seasoning.
7. It will not need salt, because of the anchovies, but it may need more cognac, some freshly ground black pepper, a dash of Tabasco, or a touch of thyme or summer savory.

black italian, garlic, capers, olive oil, anchovy, tuna, cognac

Taken from www.cookstr.com/recipes/tapenade-2 (may not work)