Tapenade from French chef and baker Richard Bertinet.

- French Memories from French chef and baker Richard Bertinet
I like to use Kalamata olives for this, but you can use any good-quality black olives.
The tuna and anchovies give a really deep ‘meaty’ flavour, but if you want to do a vegetarian version you can leave them out and just add some more olives and capers instead.

Makes enough to fill 2 medium (250ml) jars
Ingredients
Kilner jars
300g black olives
75g tinned anchovy fi llets, in oil
75g tinned tuna, in oil
150g capers, in vinegar
1⁄2 lemon
5 tablespoons extra virgin olive oil

Preparation
- Drain the olives, anchovies, tuna and capers.
If you are using Kalamata olives they will usually be in oil – if this is good-quality oil, use a few tablespoons in the tapenade in place of the olive oil.

- Stone the olives: with a small, sharp knife make three incisions in each olive from end to end – keep the cuts at equal distances – then pull away the three similar-sized segments from the stone, without tearing or bruising the fruit.

- Juice the lemon.

Method
Put the olives in a food processor and make good use of your pulse button to chop them quite roughly.
Add the rest of the ingredients and keep pulsing in short bursts until you get a coarse paste.
I like tapenade to be quite coarse, but some people prefer it smoother, in which case just process it a little more. It really is up to you.
You shouldn’t need to add any salt because the anchovies should make it salty enough.