In a bowl of a food processor fitted with a steel blade, mince garlic. Scrape down sides and add pitted olives, and anchovies with their oil from the can. Pulse until evenly minced. Add the capers and mix.
With the motor running, pour in olive oil to make a smooth paste, adding a little more oil if needed.
Make a day ahead and refrigerate. Keeps two weeks in refrigerator. Makes about 2 cups.
Ways to use this tapenade:
On crackers and bread.
On the side of grilled meats.
Recipe by Jane O'Riordan