In a food processor, combine all the ingredients except the olive oil. Using the pulse button, process until coarsely chopped and well blended. Continue to process, slowly adding the olive oil. Refrigerate in a covered container. Use as needed.

Tapenade will keep up to 1 week, refrigerated, in a covered container.

From Wolfgang Pucks Pizza, Pasta and More! Recipe courtesy of Wolfgang Puck, (C) 2000. Reprinted by arrangement with Random House Value Publishing.