Traditional Olive Tapenade

INGREDIENTS
1 tbsp capers
30g anchovy fillets, drained
50g tuna in oil, drained
1 clove garlic, crushed
1 cup pitted black olives, sliced
2 tbsp lemon juice
2 tbsp extra virgin olive oil
1½ tbsp brandy, optional

METHOD
Place capers, anchovies, tuna, garlic, olives and lemon juice in blender and process until finely chopped.
Add olive oil and brandy while motor is running, until mixture comes to a smooth paste.
Refrigerate until ready to serve.

SOURCE
AWW Dips and Dippers