I made this yesterday for the first time. I didn't have a recipe but guessed at the ingedients in the excellent tapenade served at Bistro Provence in Florida. It came out extremely well so I thought I'd share the recipe. I didn't measure anything so amounts are approximate..
In a food processor, I put two cloves of garlic and about 15 fresh rosemary leaves (needles or whatever you call them). I pulsed it a couple of times to chop the garlic, then added about 9 ounces of fairly dry pitted Moroccan oil-cured olives and pulsed it a few times. Then I added some sea salt and evoo and pulsed it a couple times to get the desired consistency. It was a drop thick, so I added a bit more evoo.
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Of course, that depends upon your feelings for anchovies. 1 or 2 at the most depending upon batch size. And yes to the capers also.
