Step 1

Using the flat edge of a large knife, squash the olives against a chopping board to loosen the flesh. Use a small knife to carefully cut the flesh from the stones. Alternatively, use an olive pitter (available from kitchenware shops) to remove the stones.

Step 2

Place the olives, anchovy fillets and capers in the bowl of a food processor and process, occasionally scraping down the side of the bowl with a spatula, until the mixture is almost smooth. With the motor running, add the oil in a thin, steady stream, occasionally scraping down the side of the bowl with the spatula, until the mixture is a thick, smooth paste. (It is important to add the oil slowly - if you add it too quickly, the oil won't mix in properly and may separate. While your tapenade will still taste the same, it will have a layer of oil on the surface.)

Step 3

Add the lemon juice and process to combine. Taste and season with pepper. Transfer the tapenade to a small airtight container (you can cover the tapenade with a thin layer of olive oil to prevent it discolouring) and store in the fridge until required.