Oil-cured olives give this tapenade a smooth texture. Use this spread when making our Open-Faced Tuna Nicoise Sandwich.
Slice olives in half using a sharp knife; discard pits. Finely chop olives, pine nuts, garlic, parsley, and rosemary; place in a small bowl.
To the bowl, add tomatoes, zest, and olive oil; mix to combine.
Serve at room temperature on the tuna nicoise sandwich. Tapenade can also be prepared ahead and refrigerated, covered, up to three days. Bring to room temperature before serving.