Slice the olives and peppers, then give them a crude dice by running the knife through the sliced pile.
Add the remaining ingredients and stir.
This falls firmly in the camp of 'stuff I had around' recipes. Many tapenade recipes are more complex, often calling for capers, parsley, etc. But although this is really simple, if you like kalamatas it tastes fantastic.
The balsamic vinegar was important though–just a splash really seemed to balance the lemon juice.