Combine all the ingredients except of the olive oil and pulse them in a blender or food processor the mixture becomes a coarse paste. You don't wan the texture to be too smooth.
Add the olive oil, just enough to to form a spreadable paste. Season with salt and freshly ground black pepper to taste. Usually, not much salt is needed, as capers and anchovies are salty. Serve with fresh crusty bread. Store the tapenade covered with a layer of olive oil in a glass jar for about 2-3 weeks. Enjoy!
Store in an airtight container or jar in the fridge for up to 7 days.