Drain the black olives thoroughly and pat them dry with paper towels to remove excess moisture.

Rinse the capers under cold water to remove excess salt or brine, then drain well.

Peel the garlic cloves and remove any green sprouts from the center.

If using whole anchovies, rinse them briefly and pat dry. If using anchovy fillets from a jar, drain them well.

Add the black olives to a food processor and pulse 3-4 times to break them down roughly.

Add the capers, garlic cloves, and anchovies to the food processor.

Pulse the mixture 8-10 times until it forms a coarse paste, scraping down the sides as needed.

With the food processor running, slowly drizzle in the olive oil through the feed tube until the mixture reaches your desired consistency.

Add the lemon juice and black pepper, then pulse 2-3 more times to combine.

Taste and adjust seasoning if needed, keeping in mind that the olives, capers, and anchovies are already quite salty.

Transfer the tapenade to a clean jar or serving bowl.

If not serving immediately, smooth the top and pour a thin layer of olive oil over the surface to prevent oxidation.

Serve with toasted baguette slices, crackers, or raw vegetables.