Generic Tapenade

Enough for about four bread-eating individuals.

1/4 cup pitted black olives
2 heaping tablespoon fresh parsley leaves
2 tablespoon capers, drained
1 teaspoon Dijon mustard
1 tablespoon olive oil
Freshly ground pepper to taste

Chop the olives finely, using a food processor or kitchen slave. Add the oil, mustard and herbs whilst stirring. Ideally keep the tapenade cold for a day or two before serving.
This is a good recipe to mutate by adding different spices, using anchovies instead of mustard, and so on.