In a food processor, combine Kalamata olives, green olives, capers, and minced garlic. Pulse a few times to chop coarsely.
Add fresh lemon juice, olive oil, and thyme leaves. Pulse again until all ingredients are finely chopped and well combined, but still slightly chunky for texture.
Season with black pepper to taste. Be cautious with salt as the olives and capers already contain salt.
Transfer the tapenade to a serving bowl. If desired, garnish with chopped fresh parsley.
Serve with toasted baguette slices, crackers, or as a condiment for sandwiches and grilled meats.
Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 10 minutes
Kcal: 70 kcal per serving | Servings: 6 servings