This is what I eat when I’ve had too much chocolate. It’s lovely to make by hand with a pestle and mortar, which really brings out the scents of the ingredients. It’s versatile, too; you can serve it with good bread, as a dip with crudites or tossed over warm pasta, and if you add a little extra oil to the mixture, it makes an excellent dressing for celery or lettuce hearts. You can make tapenade in advance and it will last in the fridge for up to 4 days (if you can resist it!). Add chilli for a change if you like, and see my note about anchovies.