Bring a medium saucepan of salted water to a boil. Plunge beans into boiling water, and cook until bright green and tender, 2 to 3 minutes. Drain, and rinse in cold water to stop the cooking. Trim the ends off the beans, and cut in half lengthwise.
Transfer beans to a serving bowl, and toss well with tapenade, garlic, parsley, and olive oil. Season with salt and pepper.