What you need
250 g of black olives with stone removed
80 g of anchovies washed and thinly cut
50 g of capers
Juice of a lemon
1/4 cup brandy
200g olive oil
salt & pepper to taste
What you do
Mash up olives, anchovies and capers in a mortar
Add lemon juice, brandy,olive oil, salt, pepper and stir well.
Keep the pate in a closed jar in the fridge.