Amy Riolo: Olive tapenade is the perfect pecan topping for fresh bread and sandwiches, luckily it can be made in only a few minutes. To begin, start by combining a third cup of pitted black olives, both picholine and kalamata work well, with a teaspoon of capers that have been rinsed and drained well and a chopped clove of garlic in a food processor. The word tapenade comes from the provincial word tapena, which means to cover. While continuing to pulse the food processor, remove the lid of the spout and slowly pour in about two tablespoons of the olive oil, you will know it's done when the tapenade has a paste like consistency, but isn't completely smooth. Lastly, season it with some freshly ground black pepper to taste. So, here we have our robust olive tapenade, a tasty topping for hot breads, sandwiches, salads and pastas. Enjoy!