When I make tapenade, it is for wimps. I just take a jar of really great olives (kalmata is the most easily available), and pit them (buy a cherry stoner, works a charm). Then I take a can of pitted California ripe olives. A couple cloves of garlic. Whir with olive oil to the consistency you like, then use anchovie paste to taste. If your eaters are better than some of mine, make it all good olives and forget the California olives. They're just there to make the flavor a little milder. I'd use 'real' anchovies, but I'd buy them to use one or two and wind up throwing the rest away. A tube of the paste has a long shelf life (in the fridge) and I can find many uses for it.