Rich, briny olives meet creamy tahini and the herby complexity of za'atar in a spread that feels like it came straight from a Mediterranean mezze table. Every single ingredient here pulls double duty — delivering bold flavor while also bringing something genuinely beneficial to the table. Kalamata and green olives are loaded with healthy monounsaturated fats, extra virgin olive oil adds another layer of those same good fats, and tahini contributes a subtle nuttiness alongside its own anti-inflammatory credentials. Fresh lemon juice and garlic brighten the whole thing, while cumin and za'atar round out the flavor with warm, earthy depth. The food processor does the heavy lifting in just a few pulses, leaving you with a coarsely textured spread that's far more interesting than anything smooth and uniform. A drizzle of olive oil and a scatter of fresh parsley over the top make it look effortlessly impressive. This recipe makes eight servings, so it's perfect for a gathering — or for keeping in the fridge and reaching for all week long.
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Drain the Kalamata and green olives and pat them dry with a paper towel — excess brine will make the tapenade watery.
Combine the olives, tahini, za'atar, lemon juice, garlic, olive oil, cumin, and red pepper flakes (if using) in the bowl of a food processor.
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