Spanish Olive Tapenade

Instructions

1. Prepare the olives
   Ensure all olives are thoroughly drained and patted dry with paper towels. If using brined olives, you may want to rinse them briefly to control saltiness.
2. Combine dry ingredients
   Add the green olives, Kalamata olives, capers, garlic cloves, parsley, thyme, lemon zest, and anchovy fillets (if using) to the bowl of a food processor.
3. Pulse to desired consistency
   Pulse the mixture 8-10 times until coarsely chopped but not completely smooth. The tapenade should maintain some texture for authentic Spanish style.
4. Add liquids and season
   With the processor running, slowly drizzle in the olive oil, lemon juice, and sherry vinegar through the feed tube until incorporated. Add red pepper flakes and black pepper, then pulse 2-3 more times to combine.
5. Adjust flavors
   Taste the tapenade and adjust seasoning if necessary. For a smoother consistency, process a bit longer. For a chunkier texture, pulse less.
6. Transfer and store
   Spoon the tapenade into a clean glass jar or airtight container. Pour a thin layer of olive oil on top to preserve freshness. Refrigerate for at least 1 hour before serving to allow flavors to meld.