There are many different ways and kinds of tapenades but this one I found on busycooks.com and it is not only very easy to make but delicious to boot!

 

1 clove garlic, chopped

1 3/4 cups whole, pitted olives (kalamata, black, green; use your favourite)

1 anchovy fillet, rinsed

2 tbsp. capers

1 tsp chopped fresh thyme OR 1/4 tsp dried thyme leaves

3 tbsp lemon juice

6 tbsp olive oil

1/8 tsp white pepper

 

Combine garlic, olives, anchovies, capers, thyme, rosemary and lemon juice in an electric blender or bowl of a food processor.  Slowly add olive oil into the mixture while blending or processing.  Blend until a paste is formed or your desired texture. Add pepper and stir.

 

Store the spread in the refrigerator, well covered.  You can also make this recipe by using a mortar and pestle, or by chopping all the ingredients together until very fine.  The texture can be as smooth or as chunky as you like.  Serve with crackers or crusty french bread.  It can also be a sandwich spread; use with roast beef and hoagie buns for a rich sandwich.