Pit your olives. Some olive varieties are easier to pit than others. Help yourself with a knife. Keep pitted olives together, discard pit.
Decide if you want to use a mortar and pestle or a food processor. *see Notes
Mortar and Pestle
Place olives into mortar and pestle with garlic and grind to desired consistency. It's easier to use a stone grinder, a ceramic grinder will result in a coarse tapenade (see pics).
Place ground olives and garlic into a mixing bowl and add lemon juice, olive oil, salt, black pepper, and herbes de provence.
Mix to a well-combined condiment.
Serve up or store for later.
Food Processor
Place all the ingredients together into a food processor. Olives, garlic, lemon juice, olive oil, salt, black pepper, and herbes de provence.
Mix to desired consistency to a well-combined condiment.
Serve up or store for later.
Video
Notes
You can choose if you prefer to use a mortar and pestle or a food processor. Use a food processor if you are in a hurry or if you feel lazy. The mortar and pestle is good if you have time to cook with your senses. It truly smells wonderful! I use both all the time.You can also add 1-2 tablespoon anchovies and 1 tablespoon capers to make a more authentic olive tapenade.Serve with baguette bread, crostini, bruschetta, crackers, or as a dip with chips.