Place the olives in a bowl with the olive oil and sliced garlic. Cover and leave to steep for several hours, preferably overnight. Drain the anchovies and place in a small bowl. Pour a little cold water over and soak for about 20 min. Drain well. Drain the oil from the olives and reserve. Place the olives, garlic, anchovies and mustard in a blender; blend until roughly chopped. Add the egg yolks and blend for a few seconds only, then gradually blend in the reserved oil. Lastly, add the lemon juice with seasoning and cayenne pepper to taste. The final mixture should have a rough texture. Spoon into individual serving dishes, cover and chill for at least 2 hr before serving with hot, buttered, crusty, herb bread. To freeze: Pack and freeze at the end of step 4. To use: Thaw overnight at cool room temperature, stir well, cover and chill until required and complete as above.