i make very simple ones from already pitted and sliced olives (in brine) when i'm feeling lazy. otherwise, i like to use olives cured in oil and those which i pit myself. typically, i add capers and anchovy paste but not everyone likes that sort of thing or will eat it if they are vegetarian. i guess you have to know your crowd when you make this!
i'm calling this the two minute tapenade because that is literally how long it should take to make it once you have everything ready to go. how easy is that?
two minute tapenade
makes about 3/4 to 1 cup
1 jar sliced olives (drained) -- 375 mL
1/4 - 1/3 c extra virgin olive oil
salt, to taste
1 - 2 tbsp capers (i use rinsed salt preserved ones)
1 - 3 anchovies or anchovy paste to taste
drain olives and place in food processor with 2 tbsp olive oil. if using the capers and anchovies, add them now.
pulse the olives (and other ingredients if using) until they are ground.
add about 2 tbsp more olive oil and blend again until you get a paste. some people like it a bit textured so you will have to decide what you like.
remove to a bowl and add a bit of lemon juice and black pepper and stir well.
store in a small jar and cover with another tablespoon or two of olive oil.