A delightful Mediterranean-inspired olive tapenade, perfect for spreading on bread or serving as a dip.
Place the pitted kalamata olives, fresh garlic cloves, small capers, fresh lemon zest, and dried thyme into a food processor.
Ensure the olives are well-drained to avoid excess liquid in the tapenade.
Blend the ingredients until a coarse paste forms, scraping down the sides as needed.
Pulse the mixture instead of blending continuously for a chunkier texture.
With the food processor running, slowly drizzle in the extra virgin olive oil until the mixture is smooth and well-combined.
Add the olive oil gradually to control the consistency of the tapenade.
Transfer the tapenade to a serving bowl and serve with your choice of bread, crackers, or vegetables.
Garnish with a sprig of fresh thyme or a drizzle of olive oil for presentation.
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