Tapenade

Steps

1. 1
   Use good oil-cured or brine-cured black olives and pit them yourself. Pre-pitted olives in tins taste of the tin.
2. 2
   Rinse the capers to take off the excess salt or vinegar.
3. 3
   Pound the garlic and anchovies in a mortar first, until smooth.
4. 4
   Add the olives and capers and pound to a coarse paste — it should stay slightly chunky, with recognisable pieces of olive.
5. 5
   Work in the olive oil gradually until it comes together, then add the lemon juice, thyme and brandy.
6. 6
   Season with black pepper only; the olives, capers and anchovies bring all the salt there is.
7. 7
   Rest an hour before serving on toast, with lamb, or stirred through pasta.