Here is a lovely recipe for tapenade, that tastes wonderful on biscuits with cheese, or on a freshly toasted piece of french loaf.

9oz black or green olives (250g)
4 good-quality anchovy fillets, drained of their oil
1 tbsp capers, rinsed (15ml)
Good quality Extra Virgin Olive Oil, to taste
1tbsp lemon juice (optional) (15ml)
Freshly ground black pepper

Pit the olives, preferably using an olive pitter. You can also crush them with the blade of a large knife, which makes it easier to remove the stone.

In a food processor, combine all the ingredients, except the olive oil, and blend, pouring the olive oil in gradually until the mixture is smooth and spreadable. Adjust the seasoning to taste.