In a food processor or blender, combine olives, anchovies, capers, lemon juice, mustard, pepper, brandy and blend until pasty. 

 

With the machine on, pour in just enough olive oil in a steady stream to obtain a smooth thick sauce. 

 

Scoop into a bowl and allow flavors to mingle at least one hour before serving. 

 

Serving Suggestion: Serve as a spread on toast points. 

 

Yield: 24 servings.

 

Recipe Courtesy of the California Olive Industry.