Pit the olives if they're not already pitted. Don't worry about mangling them, as you're going to be finely chopping them later. Put them into a container, and pour in whatever juices they came with.
Chop the herbs, adding them to the olives.
Zest the lemon, then juice it, adding all of the zest and juice to the olives.
Using either a food processor or a stick mixer, roughly blend the ingredients until you have a semi - paste. You don't want a smooth or uniform mixture, there should be noticeable pieces of herbs and olives remaining.
Serve with bread, as an appetizer, or use to flavour any mediterranean dish. Can be kept in a jar, covered with olive oil and refrigerated, for up to a month.
Notes & Tips
Play with the flavourings - add or subtract herbs, spices, salt and pepper, until you get a tapenade that's all your own invention.