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Combine the Kalamata olives, green olives, capers, garlic, lemon juice, lemon zest, black pepper, and cumin in a food processor. Pulse 8–10 times until the mixture is coarsely chopped and no whole olives remain, but the texture is still chunky — not a smooth paste.
Add the extra virgin olive oil and pulse 3–4 more times until the oil is incorporated and the tapenade holds together loosely.
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