You can make this slightly spicy tapenade with both oil-cured and brine-cured olives; just be sure to use large ones, which are easier to pit.
In a food processor, pulse the parsley, mint, oil, capers and crushed red pepper until finely chopped. Add the olives and pulse until finely chopped but not pureed.
Make Ahead: The tapenade can be refrigerated for up to 3 days. Let return to room temperature before serving.
Serve With: Grilled steak, chicken, scallops or firm-fleshed white fish or on burgers.
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