9:00 pm on 5 September 2005

Serves: makes 500mls


  • 350 g black olives (250g after pitting)
  • 50g anchovies
  • 100g canned Albacore tuna in olive oil, drained
  • 3 garlic cloves, crushed
  • ½ teaspoon dried oregano or marjoram
  • 50g pickles or salted capers, drained
  • 60 mls extra virgin olive oil
  • 2 tablespoons Cognac
  • sea salt and freshly ground black pepper


Put the olives. Anchovies, tuna, garlic, oregano, capers, salt and pepper in a food processor. Work to a paste then drizzle the oil through the feed tube in pulsing bursts. Taste and adjust the seasoning. Drizzle in half the cognac and puree again.

Place in a serving bowl and serve with crusty bread or mix through pasta.