I love olives and olive tapenade, but almost all the supermarket varieties contain anchovies, so I decided to make my own, and it turned out raaaather good:
115 g pitted black olives
30 g rocket (rucola) leaves
40 g raw unsalted cashew nuts
heaping tablespoon nutritional yeast
heaping teaspoon miso
Put it all in a deep bowl, and blend. YUM.
Be sure to store in the refrigerator. I finished this amount in about a week, and my guess would be that it wouldn't have kept much longer than that with the rocket... oh well, I suppose I'll just have to make more :)