2 cups Black Provincal Olives (with thyme), pitted – available at our olive counter
3 each
3 TBLSP d’Amico Capers in Salt, rinsed and dried
2 TBLSP Fresh Lemon Juice
2 or 3 cloves garlic
2 tsp fresh thyme or 1 tsp dry thyme leaves
3 TBLSP Olive Oil (French, such as Arnaud, or Sicilian, such as Partana, if you prefer a bit more bite)
salt and pepper to taste

Combine the first 6 ingredients in the bowl of a food processor fitted with the metal blade. Pulse until the mixture is well-chopped but still coarse. Add the olive oil with the food processor running. Stop processing when you have acheived a coarse paste. Salt and pepper to taste.

Don't ask if you can omit the capers.  Tapenade comes from the Provençal word for capers (tapenas).  If you simply want an olive spread, that's lovely - but it's called olivade.  

This recipe makes about 3/4 cup.