Mediterranean Olive Tapenade

Instructions

1. Prepare the olives
   Ensure all olives are pitted and thoroughly drained. Pat them dry with a paper towel to remove excess moisture.
2. Process the base ingredients
   In a food processor, combine the Kalamata olives, green olives, capers, anchovy fillets (if using), and minced garlic. Pulse several times until coarsely chopped, but not completely smooth.
3. Add herbs and seasonings
   Add the fresh thyme, basil, parsley, lemon zest, and black pepper to the food processor. Pulse a few more times to incorporate the herbs into the olive mixture.
4. Introduce liquid ingredients
   With the food processor running on low speed, slowly drizzle in the olive oil and lemon juice until the mixture reaches your desired consistency. For a more rustic tapenade, process less; for a smoother spread, process more.
5. Taste and adjust
   Stop and taste the tapenade, adjusting seasoning as needed. You may want to add more lemon juice for acidity or olive oil for smoothness.
6. Rest and serve
   Transfer the tapenade to a serving bowl and let it rest for at least 30 minutes at room temperature to allow the flavors to meld. Serve with toasted baguette slices, crackers, or as a spread for sandwiches.