1.   Add green olives, ripe olives, basil, garlic pepper, garlic, olive oil and vinegar and process until finely chopped, but not pureed.

2.   California ripe olives are not great for tapenade, but there are literally tons of good, inexpensive olives from Italy, Greece, Spain and France.

3.   Cut small pieces of ripe olive to press into hollowed-out areas for eyes or mouth, if desired.

4.   Garnish with sour cream, guacamole and ripe olives, if desired.

5.   If time is short, you can save a little by using sliced ripe olives instead of the Kalamatas.

6.   Ripe black olives sold in all supermarkets can be substituted but the taste is weak in comparison.

7.   Stir in lots of pitted, cut-up Kalamata olives or pitted ripe olives.

8.   Sprinkle with cheese, green onions, tomatoes and ripe olives.

9.   Top with pizza sauce and shredded cheese and make appealing faces with ripe olives and cut-up red or green bell peppers.

10.   To make egg ghost faces, hollow out eyes and mouths in hard-cooked eggs and fill with small pieces of ripe olives.