This might not look incredibly appetizing, but every time I make it people go crazy over it. And for good reason.
Adapted from Smitten Kitchen
3/4 cup (160g) of kalamata olives (plus 1/4 cup reserved)
2 cans (480g) of artichoke hearts
2 cloves of garlic
1 heaping tablespoon (15g) capers
big ol swig (36g) of olive oil
juice of half a lemon
Pit the olives, drain the artichoke hearts and capers, and blend the first 5 ingredients, except for the reserved 1/4 cup of olives. Chop the remaining olives and stir into the bowl of tapenade with the lemon juice.
Serve with toasted garlic rubbed bread, flatbread, or crackers.