In a food processor chop the anchovy fillets, garlic, black olives and capers until to a pulp. Add the Dijon mustard and approx 2 soup spoons of the virgin olive oil to a fairly smooth paste.

On very low speed, gradually add the remaining virgin olive oil slowly to a smooth homogeneous coarse puree.

Season with pepper from the mill and sea salt if needed As an alternative, use a mortar and crush the ingredients to a pulp for a more “country style” coarse Tapenade.