Gather all your ingredients: a mix of Kalamata and ripe black olives, capers, olive oil, garlic, and optionally, anchovy paste. Ensure your olives are pitted.

In a food processor, add the prepared olives, capers, anchovy paste (if using), and peeled garlic cloves. Pour in a splash of olive oil and pulse until chunky, about 15-20 seconds.

Check the texture of your tapenade and add more olive oil if too thick, about a teaspoon at a time, while pulsing until desired smoothness is achieved.

Taste your Olive Tapenade and adjust salt or anchovy paste if needed. Serve on a small piece of bread to check seasoning.

Transfer the tapenade to a serving dish, garnishing with a drizzle of olive oil if desired. Serve with crusty bread or crostini.