Black Olive Tapenade

• 10 oz pitted Niçoise or Kalamata olives, drained if jarred (about 1 heaping cup)
• ¼

In a food processor, combine all the ingredients and process until the texture is to your liking, either a coarse or a smooth purée. Use right away, or store in an airtight container in the refrigerator for up to 2 weeks.