Few things capture the spirit of sun-drenched Mediterranean cooking quite like a bold, briny tapenade. This version layers Kalamata and green olives with capers, fresh parsley, thyme, lemon zest, and a generous pour of extra virgin olive oil — the kind of ingredient lineup that practically defines the eating style this recipe was made for. The food processor does the heavy lifting, bringing everything together in just a few quick pulses into a rough, spreadable paste that still has real texture and character. That balance of healthy fats from the olives and olive oil, bright acidity from the lemon, and herby freshness makes this an effortlessly wholesome spread. Serve it on crusty bread, alongside grilled fish or vegetables, or as part of a mezze spread and it will disappear fast. It keeps beautifully in the fridge, so making a batch ahead for the week is absolutely worth it.
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Combine the Kalamata olives, green olives, capers, garlic, parsley, thyme, lemon zest, lemon juice, 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, scraping down the sides with a rubber spatula as needed.
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