The fresh, bright taste of celery really zings up the richness of a typical tapenade. My version is springy spread that can be used in a number of ways: as a veggie dip, salad topping, fish garnish, or sandwich spread. I love it as a replacement for olive salad in a muffaletta sandwich -- the celery set against all that rich meat and cheese is, if not revelatory, certainly enlightening.
A note about my prep preference: I prefer a chunky, more salad or relish-like tapenade, but that's pretty different from your typical presentation which is more processed. If you prefer that, please do go right ahead and use your food processor to make the spread finer. —vrunka
stalks celery, peeled and minced (about 1.5 cups)
mixed green and black olives, pitted and minced
mixed pickled peppers (cherry, peperoncini, etc.), seeded and minced