I'll bet you didn't know that Olive Tapenade, which is full of chopped briny olives, capers, and anchovies, is listed as one of the world's healthiest foods! Not only that, but you can easily whip up a batch in ten minutes flat. Besides being a flavorful dip or spread, it also makes a terrific holiday or hostess gift.
Rinse the olives well in a colander under cold running water.
Place all ingredients in your food processor. Pulse to combine and continue pulsing until the tapenade is a consistency you like. Scrape down the sides of the food processor as needed. I like to leave mine fairly chunky.
Transfer to gift jars or a bowl and keep covered in the refrigerator. As long as you keep it covered and refrigerated, your tapenade should last about as long as the "best used by date" on the olives you purchased.
Notes
If making tapenade as a spread, finely chop everything in your food processor. If you like a chunkier consistency, more like a relish, only pulse it a few times.I used mixed olives in this recipe, but feel free to use whatever kind of olives you like. You can use kalamata olives, black olives, or green olives to make your tapenade. Most grocery stores have olive bars now, and if your's does, I recommend using it and buying whatever kind you prefer. It's much easier and less wasteful than having to buy several jars of olives.