Thoroughly rinse the olives with cold running water. Mince the anchovy fillets.
Optional: roast the garlic. Heat some olive oil in a small skillet on medium-high heat. When the oil heats, add the garlic cloves to the pan. Frequently flip, so that the garlic doesn't burn. Roast until golden on all sides.
In a food processor, combine the olives, minced anchovy fillets, lemon juice, 2 tbsp of olive oil, salt and black pepper, along with some Italian seasoning (optional). Blend everything together (use a stick blender if you don't have a food processor).
Stop the food processor every once in a while, to scrape down the sides with a spatula.
When the olives turn into a coarse paste, scrape the tapenade out of the food processor and transfer either to a serving dish or an airtight container.
Give the tapenade a taste and adjust seasonings to your liking. Either serve right away or pop into the fridge.