How to Make Tapenade
Make black olive tapenade by putting your olives in a colander and rinsing the excess vinegar and salt off. Then, add the olives, olive oil, anchovies, garlic, capers, basil, and lemon juice to a food processor and mix them for 1 to 2 minutes. Transfer the tapenade to a bowl and serve. If you're vegan, vegetarian, or just don't like anchovies, try a spicy tapenade which goes great with peta chips or crackers.
Rinse the olives. Place ½ pound (227 g) of pitted olives in a colander or a bowl with a strainer, and set them under cool running water. Wash the olives thoroughly to remove the any excess salt or vinegar from them. You can use black or green olives for the tapenade. A combination of the two also works well. Add all of the ingredients to a food processor and process until combined. Once the olives are rinsed, place them in the bowl of a food processor with 2 anchovy fillets that have been rinsed, 1 minced garlic clove, 2 tablespoons (16 g) of capers, 2 to 3 fresh basil leaves, 1 tablespoon (15 ml) of freshly squeezed lemon juice, and 2 tablespoons (30 ml) of extra virgin olive oil. Process the mixture to combine the ingredients into a coarse paste. It typically takes 1 to 2 minutes to process the mixture to the right consistency for the tapenade. Make sure to periodically stop the food processor and scrape down the sides to ensure that all of the ingredients are fully incorporated. Transfer to a bowl and serve. When you've finished mixing the tapenade, scoop it out of the food processor and place it in a bowl. Serve it alongside crackers, baguette toasts, or tortilla chips. Traditional olive tapenade also makes a tasty sandwich spread or topping for grilled meat. Chop the walnuts in a food processor and set aside. Place ¾ cup (80 g) of shelled walnuts into a food processor, and pulse them several times to chop them into large chunks. Transfer them to a bowl, and set aside. If you don't want to use the food processor for this step, you can roughly chop the nuts by hand with a knife. Mix the olives, garlic, and spices in the food processor and chop. Add 1 ½ cups (270 g) of pitted Kalamata olives, 2 medium cloves of chopped garlic, ¼ teaspoon (1 g) of chili powder, ¼ teaspoon (1 g)  of ground cumin, ¼ teaspoon (1 g) of ground coriander, ¼ teaspoon (1 g) of oregano, and ¼ teaspoon (1 g) of ground sumac to the food processor. Process the mixture for several seconds or until the olives and garlic are finely chopped. Ground sumac is a spice traditionally used in Middle Eastern cooking. If your grocery store doesn't carry it, you can find it at Middle Eastern markets and online spice retailers. Add the olive oil and lemon juice and combine. When the olives and garlic are finely chopped, slowly pour ½ cup (118 ml) of extra virgin olive oil and 3 tablespoons (45 ml) of fresh lemon juice into the mixture. Process it for several more seconds to fully incorporate the liquids. Put the mixture in a bowl and stir in the walnuts and parsley. When the olive oil and lemon juice are fully combined into the tapenade, transfer it to a bowl. Stir in the chopped walnuts and the finely chopped leaves from one bunch of flat leaf parsley until they're well mixed into the tapenade. If you don't have flat leaf parsley, you can substitute curly leaf parsley. Season with salt and pepper and serve. Once you've mixed in the walnuts and parsley, taste the tapenade. Add as much salt and freshly ground black pepper as you think is necessary, and mix well. Serve the tapenade with toasted pita chips or crackers. The spicy tapenade is also a delicious accompaniment to broiled or grilled fish. Zest and juice the lemon. Use a microplane to finely zest one medium size lemon. When you're finished zesting it, juice the lemon , and set aside both the zest and the juice for a moment. If you don't have a microplane, you can use a vegetable peel to remove the skin from the lemon, trying to take as little of the white pith beneath the skin as possible. Next, finely chop the zest with a chef's knife. Combine the olives, peppers, anchovies, oil, garlic, oregano, lemon zest, and some of the lemon juice in a food processor.pulse until a paste forms. Add 1 ¼ cup (225 g) of pitted Nicoise olives, ½ cup (170 g) of coarsely chopped roasted red peppers, 2 anchovy fillets that have been coarsely chopped, 1 tablespoon (15 ml) of olive oil, a garlic clove that's been coarsely chopped, ½ teaspoon (2.5 g) of fresh oregano leaves, the lemon zest, and 2 teaspoons (10 ml) of the lemon juice to a food processor, and process until the ingredients form a coarse paste. It should take approximately 5 pulses that are 1 second long each to get the tapenade to the right consistency. Taste the tapenade and add more lemon juice if necessary. After you've finished processing the tapenade, give it a taste. If you think the flavor needs more brightening, mix in some extra lemon juice. Be sure to add the juice gradually. You'll overwhelm the flavor of the tapenade if you add too much. Transfer to a bowl and serve. When you're happy with the flavor of the tapenade, scoop it into a serving bowl. Serve it with vegetables, crostini, or crackers. You can store the tapenade in the refrigerator in an airtight container for 2 weeks. When you serve it, though, allow it to come to room temperature first. Cover the sundried tomatoes with boiling water. Place 3 ounces (95 g) of sundried tomatoes in a heatproof bowl, and cover them with 1 cup (237 ml) of boiling water. Allow the tomatoes to soak for 10 minutes to rehydrate them. Make sure that you're using sundried tomatoes that aren't packed in oil. Drain the tomatoes and strain. When the tomatoes are finished soaking, remove them from the water and allow them to drain in a colander. To ensure that all of the extra moisture is removed, press them into a strainer to get rid of any excess water. Combine the tomatoes, cheese, garlic, shallot, parsley, walnuts, vinegar, and half of the olive oil in a food processor. Place the sundried tomatoes, ¼ cup (25 g) of grated parmesan cheese, a medium garlic clove that's been minced, a small shallot that's been minced, ¼ cup (4 g) of parsley leaves, ¼ cup (27 g) of coarsely chopped walnuts, 3 tablespoons (45 ml) of white wine vinegar, and 3 tablespoons (45 ml) of extra virgin olive oil in a food processor, and pulse until just  combined. You can substitute pecorino romano cheese for the parmesan if you prefer. Slowly add the rest of the olive oil. Leave the food processor running, and slowly drizzle the remaining 3 tablespoons (45 ml) of olive oil into the mixture in a steady stream. Pulse the mixture until it becomes a coarse, chunky paste, which should take about 30 seconds. Season with salt and pepper, and serve. Taste the tapenade, and add as much salt and freshly ground pepper as you think is necessary. Transfer the tapenade to a bowl, and serve with crostini. You can store the tapenade in the refrigerator for up to 5 days in an airtight container. In fact, the flavor of the spread often improves after it's refrigerated so you may want to make it in advance and chill for a day or so. Finished.  
Rinse the olives. Add all of the ingredients to a food processor and process until combined. Transfer to a bowl and serve. Chop the walnuts in a food processor and set aside. Mix the olives, garlic, and spices in the food processor and chop. Add the olive oil and lemon juice and combine. Put the mixture in a bowl and stir in the walnuts and parsley. Season with salt and pepper and serve. Zest and juice the lemon. Combine the olives, peppers, anchovies, oil, garlic, oregano, lemon zest, and some of the lemon juice in a food processor.pulse until a paste forms. Taste the tapenade and add more lemon juice if necessary. Transfer to a bowl and serve. Cover the sundried tomatoes with boiling water. Drain the tomatoes and strain. Combine the tomatoes, cheese, garlic, shallot, parsley, walnuts, vinegar, and half of the olive oil in a food processor. Slowly add the rest of the olive oil. Season with salt and pepper, and serve. Finished. 