Gala's Olive Tapenade: 

Put all of the following ingredients in a chopper and chop to whatever consistency you prefer.

One dozen each of green and black olives (pitted) - we used Aragon blacks and anchovy stuffed Arebequina greens - if your green olives aren´t stuffed with anchovy, then add one or two

One large or two small sun dried tomatoes - rehydrate for about 20 minutes in a little water, drain and slice to make them process easier

Two cut hot Thai style dried chilis (or more to taste)
Two medium garlic cloves, sliced
One tablespoon of dark olive oil
A few grinds of fresh black pepper
A dash of balsamic vinegar