Gather all ingredients: olives, capers, garlic, anchovy paste (if using), olive oil, lemon juice, salt, and pepper. Rinse and drain olives and capers, then pat dry. Finely chop garlic.

In a food processor, combine olives, capers, garlic, and anchovy paste (if using). Pulse until rough consistency, about 20-30 seconds. Slowly drizzle in olive oil while processing to emulsify.

Taste your Olive Tapenade on a cracker or bread. Adjust with more lemon juice, salt, or pepper as needed for your preference.

Transfer to a serving bowl and drizzle with extra virgin olive oil. Serve immediately with crusty bread, crostini, or fresh veggies.