To soften that bitter bite a bit, I add some of those mild black olives from my childhood, to my tapinade. You won't find any bell peppers in my recipe, because I feel that they over power most dishes they are in, and they don't agree with my digestive system, but add some if you like.
You can also add some cream cheese to this tapinade and make it into a lovely spread for finger sandwiches or crackers. Tapinade is also good as a marinade, rustic sandwich spread, or even as a salad dressing by adding some red wine vinegar.
1 c. black olives
2 lrg. basil leaves or 1/2 tsp. dried basil
2 cloves garlic smashed
1 anchovy fillet, or 1/2 tsp. anchovy paste
1 Tbsp. extra virgin olive oil
1 tsp. lemon zest
Place all ingredients in a food processor and pulse just until finely chopped but not a smooth paste. I suppose you can go to paste consistency if you prefer, but I like a courser tapinade.
Spoon into a pretty bowl, set on a plate of croustini and serve - easy, delicious, and good for you!