Remove the stones from black olives. Peel and thinly slice the garlic. Chop the sun-dried tomatoes.
Add all the ingredients to a blender or to a bowl. Blend using a blender or an immersion blender. Pulse 2 to 3 times until coarsely chopped. All the ingredients must be well combined. Transfer to a serving bowl.
Serve Black Olive Tapenade with your favorite cheese, olives, crackers or some toasted bread. Store in an airtight container in a fridge for up to 14 days. Serve as starter/appetizer or use a small amount in garlic soup, pasta, gnocchi, enjoy.