Panzanella Tapenade

1/2 cup Kalamata olives, chopped fine
1/2 cup Olives pitted, chopped fine
1 tbs thyme, chopped coarse
1 tbs capers, chopped coarse
1 clove garlic, chopped fine
Juice from 1/2 lemon
1/8 cup olive oil
1/2 anchovy, chopped
dash of brandy

Mix well. Serves 3-4