Put the olive oil, garlic, rosemary, sage and chili peppers in a small saucepan set over low heat and slowly bring to a low simmer, which should take about 4-5 minutes, then remove from heat and let cool to room temperature.
Meanwhile, in a dry skillet set over medium heat, toast the almonds until slightly colored and fragrant, about 3-5 minutes. Kill the heat and set aside to cool until you can safely handle the nuts with your bare hands.
Put the toasted almonds in the bowl of your food processor and pulse a few quick times to chop them roughly.
Add olives, preserved lemon and anchovies and resume pulsing, until all the ingredients are well combined and evenly chopped.
Transfer to a mixing bowl, add the oil and stir gently with a spoon, until well combined.
Serve immediately or refrigerate for a couple of hours to allow the flavors to meld.
This tapenade will keep for up to a week in the refrigerator in an airtight container.