Simple Provençal Tapenade

2 Cups of pitted and chopped olives (the best would be a mixture of niçoise & picholine, with about 10 Kalamata. However, I only have access to kalamata olives, so this one is made exclusively with those)
10-15 pitted dates
1/4 cup raisins
2 tablespoons olive oil
2 tablespoons capers
1 tablespoon balsamic vinegar
3 cloves of garlic
1 pinch of black pepper (optional)

Mix it all up in a blender until it comes out like a thick paste. Enjoy over crackers or bread. I actually think it goes great on a cold chicken breast sandwich as well.