Ingredients: 10 1/2 Ounces of Black Olives 3 1/2 Ounces of Anchovies in oil 3 1/2 ounces of tuna fish in oil 1 3/4 ounces of capers 1 garlic clove 14 tablespoons of olive oil Directions: 1. Stone the black olives and pound them in a mortar or using a blender 2. When the olives have almost been reduced to a paste, pound or blend in the anchovies, drained tuna fish, capers and garlic 3. Dribble in the olive oil until you obtain a uniform paste Tapenande is served as an appetizer on canapes made with wholemeal bread or toast.