Recipe for tapenade

200 g of big black olives, stoned - 100 g of anchovy fillets in oil - 2 tablespoons of capers - 2 cups of olive oil - 1 tablespoon of lemon juice - black pepper

Put through a fine food mill or place in the mixer the ingredients in the following order: the olives, the anchovies and the capers until you obtain a purée. Then mix all the ingredients in a mortar, add some pepper, and gradually incorporate the olive oil, poured it in a thin stream. Whisk up as you would a mayonnaise. Add the lemon juice and season with more pepper. Mix well.

The tapenade must be thick. It can be kept in a sealed jar.