Olive Tapenade

Instructions

1. Prepare the olives
   Ensure all olives are properly pitted and drained. If using jarred or canned olives, rinse them under cold water to remove excess salt and pat dry with paper towels.
2. Combine the base ingredients
   In a food processor, combine the olives, capers, anchovies (if using), garlic, lemon juice, and Dijon mustard. Pulse several times until the mixture begins to form a coarse paste but still maintains some texture.
3. Add herbs and seasonings
   Add the thyme leaves, chopped parsley, and black pepper to the food processor. Pulse a few more times to incorporate the herbs evenly throughout the mixture.
4. Incorporate the olive oil
   With the food processor running on low speed, slowly drizzle in the olive oil through the feed tube until the tapenade reaches your desired consistency. For a smoother tapenade, add all the oil; for a chunkier version, use less.
5. Taste and adjust
   Stop to taste the tapenade and adjust the seasonings if necessary. You may want to add more lemon juice for acidity, black pepper for heat, or even a pinch of salt if needed (though the olives, capers, and anchovies usually provide enough saltiness).
6. Rest and serve
   Transfer the tapenade to a serving bowl or storage container. Allow it to rest for at least 30 minutes before serving to let the flavors meld together. Serve at room temperature with crusty bread, crackers, or crudités.