This briny, bold spread comes together in minutes with a food processor, pulsing Kalamata or Niçoise olives with capers, garlic, and fresh thyme into a coarse, rustic paste. A splash of lemon juice and a bit of zest brighten the whole mixture, while a generous drizzle of extra-virgin olive oil binds everything into a glossy, spreadable texture that still has real bite to it. Fresh parsley and a crack of black pepper finish it off with color and a little heat. It's the kind of staple that fits naturally alongside crusty bread, grilled vegetables, or a simple plate of cheese and cured meats. Make a batch ahead and keep it in the fridge — the flavors only deepen with time. This is a natural fit for a Mediterranean-style table, built entirely on olives, olive oil, garlic, and fresh herbs.
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Combine the olives, capers, anchovy fillets, garlic, thyme, lemon juice, lemon zest, and black pepper in the bowl of a food processor.
Pulse 8–10 times until the mixture is roughly chopped and no large olive pieces remain, scraping down the sides of the bowl once halfway through.
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