This tapenade pulls together two briny olive varieties, earthy za'atar, nutty tahini, and a bright hit of fresh lemon juice for a spread that's bold in every bite. Pulsing it just until coarsely chopped keeps real texture in the mix instead of blending it into a smooth paste, so you get little flecks of olive throughout. Garlic, cumin, and a good drizzle of extra virgin olive oil round out the flavor, with crushed red pepper flakes for anyone who wants a bit of heat. A scatter of fresh parsley on top finishes it off with color and a fresh, herbaceous lift. It's the kind of staple that fits naturally into a Mediterranean Diet Friendly kitchen, built from olives, olive oil, and simple pantry seasonings rather than anything heavy or processed. Spoon it over warm flatbread, spread it on a sandwich, or serve it alongside a vegetable platter for an easy, flavor-packed addition to the table.
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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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