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by knife on a board, not in a food processor

green olives + black olives + giardiniera + pepperoncini, chopped to roughly the size of a small pea — fine enough that the relish spreads and stays put on the bread, coarse enough that the pickled vegetables still read as separate crunch against the olives. A processor turns the whole thing to tapenade in about four pulses, and a smooth paste has no texture to contribute and slides off the meat. Drain everything properly first; brine carried into the relish dilutes the oil and makes the bread wet rather than oiled