Tapenade

Ingredients
Olives, black or green         1 tin
Capers                                  1 small tin
Anchovies                             1 tin
Extra Virgin Olive Oil          1 Cup
Garlic                                    1 clove
Method
Olives remove stones then rinse with cold water. For the capers, rinse. Crushing these and draining on a paper towel will remove/tone down the brine taste. Basically everything is either chopped vary finely and combined or everything is pureed in a food processor. Add the oil a little at a time to avoid oily taste.
Variation
If you do not like/want anchovies, substitute sun dried tomatoes. Fresh herbs that you think will go well with the tapenade can also be pureed in. Flat leaf parsley or thyme go nicely.