Place the pitted olives, anchovies, capers, garlic and herbs into a blender and begin to puree the contents. Slowly add the olive oil, stopping occasionally to scrape down the sides and stir the mixture with a rubber spatula. Add enough oil to make a slightly runny mixture. Turn out of the blender and into a small dish. You may add cognac for a smoother, more elegant flavor, but for a lusty flavor, it may be omitted. Spread the tapenade, after letting it sit for about an hour, into small slices of baguette loaves. You may lightly toast the slices if you want. Note: "Herbes de Provence" can include many different combinations of ingredients. The idea is to add regional flare, not a specific taste. Finally, this spread contrasts pleasantly with Tapenade Blanche.