Place the olives and capers in a small strainer to drain any juices or brine. Rinse the olives and capers well under cold running water to remove excess brine and reduce the saltiness. Combine the olives, capers, garlic, lemon juice, olive oil, and cilantro in a food processor and pulse to chop finely. Take care not to over-process the mixture; it should be slightly chunky. Season to taste with pepper. Transfer the tapenade to a serving bowl(Can be made 1 day ahead. Cover and refrigerate).
Serve tapenade with crackers and toasted baguette slices.
Tip: Mix any leftover tapenade you may have with some softened cream cheese for a tasty spread for bagels or sandwiches or to stuff celery sticks the next day.