Olive Tapenade

I made this a couple of weeks ago and it has stayed good and served me well. I started out eating it on bruschetta, but since then I've put it on a sandwich and eaten it with chicken paillard. I think it'd also be good tossed with pasta, which may be lunch tomorrow. Or in an omelet or over eggs? It's a pretty green color, too.

I used picholine olives, already pitted. About 2 cups in the food processor with capers, parsley, lemon zest and juice. Processed until it was finely chopped, then drizzled in olive oil until it was holding together.