Thoroughly rinse the olives in cool water. Place all ingredients in the bowl of a food processor. Process to combine, stopping to scrape down the sides of the bowl, until the mixture becomes a coarse paste, approximately 1 to 2 minutes total. Transfer to a bowl and serve.
Recipe courtesy Alton Brown, 2005
Tapenade of Anchovies, Black Olives, Capers and Parsley over Grilled Tuna Steak with Grilled Polenta
Recipe courtesy of Emeril Lagasse