This bold, briny spread comes together in minutes with a food processor doing all the work. Kalamata olives and capers pulse into a rustic, coarsely chopped base, brightened with fresh lemon juice, garlic, and thyme, then finished with a steady drizzle of extra-virgin olive oil until the texture turns rich and spreadable. The result is a punchy, savory paste with just enough hold to sit cleanly on a knife or a piece of crusty bread. It's the kind of staple that belongs in a Mediterranean-style kitchen — briny, herby, and built entirely from olive-oil-forward pantry basics. Spoon it over grilled vegetables, stir it into pasta, or serve it simply with warm bread for an effortless appetizer that leans into good olive oil and bright, fresh flavor.
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Combine the Kalamata olives, capers, anchovy fillets, garlic clove, lemon juice, thyme leaves, and black pepper in the bowl of a food processor.
Pulse 8–10 times until the mixture is coarsely chopped and no large olive pieces remain.
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