- 1 (15 ounce) can pitted whole black olives, drained
- 1 1/2 cups raw walnuts
- 1/4 cup extra-virgin olive oil, or more as needed
- 1 tablespoon harissa
- salt and pepper to taste
- Place olives, walnuts, olive oil, and harissa in a blender. Pulse until mixture is blended but retains a coarse texture. For a thinner, more dip-like tapenade, add additional olive 1 tablespoon at a time. Add salt and pepper to taste.