Recipe(tried): Tapenade

Janice - Your description of the pureed olives sounds like it might be Tapenade, which I also love (the name comes from the Provencal word for capers, "tapeno"). Here is a recipe:

Tapenade
13 oz. (400 g) black olives in brine, pitted
1 clove chopped garlic
12 anchovy filets in oil (or 6 whole anchovies preserved in salt, rinsed, and boned)
3 TBL capers, rinsed and drained
2 tsp. strong mustard
2 TBL cognac
lots of freshly ground pepper
2/3 cup (150 ml) extra virgin olive oil

Finely chop all the ingredients except oil (use a blender or processor), then add oil in thin stream with machine running until incorporated.
Serve with plain or toasted bread. May be made ahead and refrigerated, but must be served room temparature.

(Notes - I have also seen simpler recipes without the mustard and cognac, sometimes with flat-leaf parsley added, too. I have also seen recipes using green olives or mixed green and black olives, and even seen some with a little sun-dried tomato added.)

Hope this is what you are looking for!