this recipe is derived from Stephanie Alexander's most excellent bible of cookery "The Cook's Companion".

Ingredients:
1-1 1/2 cups stoned black olives, kalamata
1-2 finely chopped garlic cloves
1/2-1 1/2 cups chopped flat leaf parsley
thyme, rosemary, sage about 1 teaspoon of each, chopped finely
1-2 anchovie fillets
1 teaspoon capers
lemon juice to taste (1-2 lemons)
fresh ground black pepper
1 tablespoon or more of your best olive oil

Combine the above in a food processor, or chop finely together by hand.
Regulate the texture by how much chopping or processing you do.
Work towards a balance between the lemon juice and the oil.
With the oil, less is usually better. The oil will help to distribute the flavours, the lemon will provide the tang.
Don't be scared to vary the ratios of the ingredients, it all tastes good.