Olive Tapenade

I made this olive tapenade for my mom's birthday dinner because she's a big olive lover. Everyone always passes their olives over to her - well except me now, I've grown to like them. But I didn't think I, or anyone other than my mom or sister in law, would like this tapenade. But people did! It's so incredibly easy to make, versatile and full of flavour. I think it would be an excellent addition to an otherwise blah sandwich, or maybe it could be mixed into a pasta dish, and of course it can be eaten on bread as we did. When I cook, I'm scared of changing too much especially if it's an unfamiliar dish. But for some reason with this one, I felt confident it would turn out however I modified it and it did. So feel free to add or take out whatever you like.

If this sounds good, you might also like:
Onion Chutney
Spinach Artichoke Heart Dip
Cheddar Ale Dip
Pan Fried Onion Dip

Olive Tapenade
Adapted from Lisa's Kitchen

I don't remember what kind of olives I used, and while it might be best to use Kalamata olives, I think any black olive would be okay. But I'm not a frequent olive eater so I might not know what I'm talking about. =)

1 generous cup of Kalamata olives, pitted
1 tbsp olive oil
1 tbsp balsamic vinegar
1 clove of garlic, chopped
1/2 teaspoon of dried parsley
1/2 teaspoon of dried oregano
1/2 teaspoon of dried thyme
1/2 teaspoon of dried rosemary
freshly cracked black pepper to taste

Put all of the ingredients into a food processor and pulse until you have a thick paste. Adjust seasonings accordingly.