• 300 grams pitted olives
• 100 grams anchovy fillets
• 50 grams capers
• 1 garlic clove
• 200mls  Manzanillo Grove olive oil
• cognac to taste

Put in blender, olives, anchovies, capers, garlic and slowly pour in oil. 

Blend until smooth.

Add cognac

Serve on toast or as a dip.