I always cut some up and add it to my tuna fish along with celery and tarragon. They go great on salads.

I could easily eat a big Greek salad a couple times a week.

I could eat Greek salad 3 times a week!....and it's one of the things I put in puttanesca sauce.
Not to mention putting a few out on an hors d;ouvres plate....with the celery and the carrots and the sweet gherkins.

You could make (and freeze for later if you have too much) olive pastries. Put them with roasted peppers and onions into a frittata. Stuff them with lemon/herbs/feta, wrap in prosciutto and grill quickly.

Invite friends over to eat them!

Send them to me!

Not tapenade, but I make olive spread using minced kalamata olives, fresh garlic, black pepper, olive oil & fresh herbs like rosemary & marjoram & maybe a bit of lemon peel or a lemony herb. It's sort of an olive jam & it is sooo great on crackers or bread - or w/ cheeses - or on pizza. I copied mine from a jarred version I had when visiting CA.

Here's a simple version from epicurious.com. It uses a food processor, but I prefer to chop by hand for more texture:

http://www.epicurious.com/recipes/food/views/black-olive-spread-240792

Pasta salad. Cut them in half and add to noodles, diced pepperoni and a couple of other ingrediants.

You can make cheese melts and add them.

Make dip with Asiago cheese

Quiche

Pizza.

Enchiladas.

I got this reciper from a long time, since passed friend. I think of him every time I make it.

Spicy White Clam
Sauce

1 6 oz. can of sliced Black Olives (I'd just slice up 6 oz. of the Kalamata olives)

½ lb. fresh Clam meat, minced

1 small sweet red pepper, diced

1 small sweet yellow pepper, diced

1 small sweet green pepper, diced

1½ tsp. minced garlic (about 6 large cloves)

¼ cup olive oil (fragrant & fruity is best)

Hot Sauce to taste

Salt & Pepper to taste

Add all the ingredients to a pan over medium heat. Cover
and cook until clams are just done. Serve over linguini wiht some freshly grated parmesan cheese.

Notes: I’ve made this with squid as well but clams are
best. You can do this with whole clams in the shell too but it changes the
flavor a bit. You can also use canned clams. Drain and add the clams. Save the
juice and add if needed to adjust taste and consistency.

Notes:

I like a mixture of olives, ripe and a few green sliced and I add extra olives.
Good olives as opposed to canned ripe ones take this dish to the next level.

I’ve used hot peppers in lieu of hot sauce but you really
need the vinegar from the hot sauce for the best flavor. Tabasco is my favorite.

I tend to add extra garlic too.

The key is to not heat the olive oil to the point where
you lose the nice fruity flavor of the oil.